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Another Fruit Pudding
From The encyclopædia of practical cookery, 1890
Serves 14
Presented as published in 1890. 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
774Calories
19 gProtein
168 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein19 g
Carbohydrates168 g
Fiber5.4 g
Sugars68 g
Total Fat6 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol82 mg
Sodium291 mg
Potassium774 mg
Calcium187 mg
Iron8.3 mg
Magnesium72 mg
Phosphorus279 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C110 mg
Vitamin A46 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate179 mcg
Choline78 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 350. The excerpt below is the record exactly as published.
lib. of currants, stone lHb. of raisins, cut small or into slices fib. of candied peel, skin lflb. of beef- suet and chop it as fine as possible, and put all into a large earthenware pan, adding lflb. of breadcrumbs rubbed through a fine wire-sieve, 2Jlb. of flour, and lib. of sugar. Mix all these together thoroughly with a strong wooden spoon, then stir in six eggs well beaten with 1 breakfast-cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.