Auntie's Pudding
From The complete Indian housekeeper & cook, 1898
It is very light, and plenty of room must be given in pie mould, for it should swell double its original height.
Presented as published in 1898. 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
56Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.2 g
Sugars9.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium15 mg
Calcium4 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline2 mg
Caffeine0 mg
Water6.1 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 207. The excerpt below is the record exactly as published.
Auntie’s Pudding. — Five units of raspberry jam, 5 of suet, 12 of flour, 5 of milk, and carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.