nut-freesoy-freefish-freeshellfish-free

Bachelor's Pudding

Name: Bachelor's Pudding
Yield: 8 servings
Ingredients: sixteen ounces of flour; eight ounces of finely-chopped suet; eight ounces of sugar; four ounces of raisins, stoned; four ounces of sultanas, cleaned and picked; two eggs; two teaspoonfuls of baking-powder; one-half pint of milk

From Soyer's standard cookery, 1912

Serves 8

Presented as published in 1912. 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

680Calories

10 gProtein

96 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories680 kcal

Protein10 g

Carbohydrates96 g

Fiber1.1 g

Sugars48 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol69 mg

Sodium40 mg

Potassium356 mg

Calcium74 mg

Iron3.9 mg

Magnesium31 mg

Phosphorus149 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0.8 mg

Vitamin A30 mcg

Vitamin E0.6 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate98 mcg

Choline47 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 174. The excerpt below is the record exactly as published.

Bachelor's Pudding. INGREDIENTS. — Sixteen ounces of flour, eight ounces of finely- chopped suet, eight ounces of sugar, four ounces of raisins, stoned, four ounces of sultanas, cleaned and picked, two eggs, two teaspoonfuls of baking-powder, one-half pint of milk

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