Bachelor’s Pudding

Name: Bachelor’s Pudding
Ingredients: 1 egg; 1 small apple minced; its weight of flour; sugar; currants; breadcrumbs; suet; a little milk

From English and French cookery, 1890

Presented as published in 1890. 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

4002Calories

46 gProtein

417 gCarbs

243 gFat

Full nutrition (34 nutrients)

Calories4002 kcal

Protein46 g

Carbohydrates417 g

Fiber6.6 g

Sugars237 g

Total Fat243 g

Saturated Fat131 g

Monounsaturated Fat79 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol376 mg

Sodium880 mg

Potassium1355 mg

Calcium602 mg

Iron15 mg

Magnesium146 mg

Phosphorus758 mg

Zinc4.9 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D3.3 mcg

Vitamin C210 mg

Vitamin A175 mcg

Vitamin E5.5 mg

Vitamin K16 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)16 mg

Folate328 mcg

Choline224 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.

Bachelor’s Pudding. — Mix 1 egg, and 1 small apple minced, with its weight of flour, sugar, currants, breadcrumbs, and suet ; add a little milk

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