Aunt Jane’s Pudding

Name: Aunt Jane’s Pudding
Ingredients: two eggs; a quarter of a pint of new milk; one ounce of moist sugar; a little nutmeg; two ounces of flour; three and a half ounces of suet; a few raisins

From The child's cookery book, 1900

Mix all well together half an hour before it is to be boiled.

Presented as published in 1900. 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

1380Calories

24 gProtein

78 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories1380 kcal

Protein24 g

Carbohydrates78 g

Fiber0 g

Sugars35 g

Total Fat108 g

Saturated Fat57 g

Monounsaturated Fat36 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol454 mg

Sodium197 mg

Potassium414 mg

Calcium219 mg

Iron5.1 mg

Magnesium43 mg

Phosphorus397 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E2.6 mg

Vitamin K3.9 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.3 mg

Folate139 mcg

Choline321 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 11. The excerpt below is the record exactly as published.

Aunt Jane’s Pudding Beat up two eggs, and add gradually to them a quarter of a pint of new milk, stir well together, add one ounce of moist sugar and a little nutmeg, then stir in very slowly two ounces of flour and beat it till it is a perfectly smooth batter, cut a few raisins in small pieces and add to the pudding, with three and a half ounces of suet

Cook this with the app: pantry check, scaling, and the assistant.