Bachelor Pudding
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
1333Calories
26 gProtein
161 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1333 kcal
Protein26 g
Carbohydrates161 g
Fiber2.6 g
Sugars66 g
Total Fat66 g
Saturated Fat34 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol239 mg
Sodium778 mg
Potassium726 mg
Calcium475 mg
Iron8.5 mg
Magnesium83 mg
Phosphorus484 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C154 mg
Vitamin A129 mcg
Vitamin E2.3 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate175 mcg
Choline180 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.
Bachelor Pudding. Take 2 ozs. of flour, a pinch of salt, half a tea-spoonful of baking powder, 2 ozs. of finely chopped beef suet, quarter of a pint of milk, 2 ozs. of sugar, 3 ozs. of best currants, one egg, 2 ozs. of bread crumbs. Mix the flour, salt, and baking powder in a bowl, add the chopped suet, bread crumbs, and sugar. Stone the raisins and 102 THE PAPER-BAG COOKERY MANUAL. cut them in pieces, and mix with the other dry ingredients ; mix to a light paste with the beaten egg and a little milk. Put the mixture into a well greased “ Express ” paper-bag, add about a gill of water
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