Atora Pudding
From The recipe book of "Atora" the good beef suet, 1930
The plain mixture if served with chocolate sauce makes a nice variation. Sufficient for 4 persons.
Presented as published in 1930. 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
2020Calories
50 gProtein
440 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories2020 kcal
Protein50 g
Carbohydrates440 g
Fiber0.5 g
Sugars82 g
Total Fat7.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium491 mg
Potassium702 mg
Calcium391 mg
Iron26 mg
Magnesium129 mg
Phosphorus621 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D0.3 mcg
Vitamin C10 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)31 mg
Folate730 mcg
Choline6.8 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 3. The excerpt below is the record exactly as published.
tablespoonfuls Milk. Blanch and chop almonds, mix all dry ingredients together. Beat up egg and milk into mixture. Pour into greased basin, on which strips of candied peel have been put, cover with greased paper, and steam for 3 hours. Serve with or without cornflour sauce, to which a few drops of essence of almonds may be added. Sufficient for 4 to 6 persons. *f APPLE PUDDING Peel, core, and slice 2-lb. apples. Make crust, following directions for ‘* Suet Crust for Puddings,’’ and roll out fairly thin. Line greased basin with crust, fill in with the fruit sprinkled over with two or three oz. moist sugar according to tartness of fruit. Add half a dozen cloves or juice of half a lemon. Cover over with the paste, joining it to the edges of the lining. Cover with greased paper and steam for 2 hours. Sufficient for 6 to 8 persons. 12 ATORA PUDDING. (Very light and good for children). z-lb. Flour, 2-oz. Sugar. Pinch of Salt. 1 teaspoonful of Baking Powder. 2 table- spoonfuls Milk. 3 tablespoonfuls of Jam or Marmalade, or Golden Syrup. 2-oz. Shred- ded ATORA. Mix dry ingredients together with milk, put jam at bottom of greased basin, put in the mixture (which must be stiff) and steam for 13 hours. The plain mixture if served with chocolate sauce makes a nice variation. Sufficient for 4 persons. AUNT ALICE’S PUDDING Make crust, following directions given in recipe ‘‘ Suet Crust for Puddings,’’ roll out thin, and sprinkle with the following mixture :— 6-oz. of Apples when peeled. 13-0z. Shredded ATORA. 3-oz. Currants. 3-oz. Raw Sugar. A little Grated Nutmeg or Allspice. Fold. over into a roly-poly, tie in a damped, well-floured cloth, and steam for 2 hours. Sufficient for 4 to 6 persons. BREAD PUDDING 3-lb. Stale Bread. 2-oz. Shredded ATORA
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