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Ashantee Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to steam: two hours.
Presented as published in 1892. 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
540Calories
10 gProtein
32 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein10 g
Carbohydrates32 g
Fiber3.5 g
Sugars5.1 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol124 mg
Sodium410 mg
Potassium202 mg
Calcium200 mg
Iron2.5 mg
Magnesium27 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C22 mg
Vitamin A53 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate55 mcg
Choline90 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 179. The excerpt below is the record exactly as published.
Ashantee Pudding. — Shred finely, with a Uttlo floiu-, haU a poimd of suet ; mix with it an equal weight of flnely-grated bread-crimibs, three oimces of ground rice, a tea-sj)Oonful of baking-powder, and the rind of a lemon, finely chopped. Stir all together; then add thi-ee eggs, and if it is too stiff, a little milk
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