dairy-freenut-freesoy-freefish-freeshellfish-free
Admiral Steamed Pudding
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a brandy foam sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
845Calories
11 gProtein
132 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories845 kcal
Protein11 g
Carbohydrates132 g
Fiber6.6 g
Sugars62 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol66 mg
Sodium86 mg
Potassium841 mg
Calcium123 mg
Iron5.3 mg
Magnesium58 mg
Phosphorus190 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C155 mg
Vitamin A738 mcg
Vitamin E1.8 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate125 mcg
Choline55 mg
Caffeine0 mg
Alcohol4.6 g
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 555. The excerpt below is the record exactly as published.
Admiral Steamed Pudding Pouding a V Amir al, cuit a la vapeur Half pound potatoes, three-quarters pound carrots, half pound sugar, half pound flour, half pound currants, quarter pound candied peel, one egg, quarter pound beef suet, four tablespoons brandy
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