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Amherst Pudding (without eggs)
From Harper's cook book encyclopædia, 1902
Serves 8
If suet cannot be had, substitute with melted butter.
Presented as published in 1902. 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
617Calories
8 gProtein
82 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein7.6 g
Carbohydrates82 g
Fiber1.7 g
Sugars41 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium105 mg
Potassium737 mg
Calcium126 mg
Iron4.6 mg
Magnesium97 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A9.9 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate78 mcg
Choline14 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 342. The excerpt below is the record exactly as published.
Amherst Pudding (without eggs). — Three cupfuls of sifted flour, two- thirds of a cupful of molasses, one cupful of milk, one cupful of suet chopped fine, Yz lb. of raisins, half a nutmeg, half a teaspoonful of ground cinnamon, teaspoonful of soda, quar- ter teaspoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.