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Aunt Nelly's Pudding

Name: Aunt Nelly's Pudding
Yield: 6 servings
Ingredients: Half a pound of flour; half pound of treacle; six ounces of chopped suet; the juice and peel of one lemon; 4 table-spoonfuls of cream; two or three eggs

From Consult me, 1902

Serves 6

For sauce, use melted butter, a wine-glassful of Sherry, and two or three table-spoonfuls of apricot jam.

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

539Calories

7 gProtein

57 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories539 kcal

Protein6.8 g

Carbohydrates57 g

Fiber0 g

Sugars28 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol91 mg

Sodium50 mg

Potassium112 mg

Calcium28 mg

Iron3.8 mg

Magnesium17 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.6 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate69 mcg

Choline51 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 35. The excerpt below is the record exactly as published.

NT NELLY’S PUD- DING.— Half a pound of flour, half pound of treacle, six ounces of chop- ped suet, the juice and peel of one lemon, 4 table-spoonfuls of cream, two or three eggs

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