Bachelor’s Pudding

Name: Bachelor’s Pudding
Ingredients: 4-oz. suet; 4-oz. bread crumbs; 4-oz. flour; 4-oz. currants; 4-oz. apples; 3 eggs; 2-oz. sugar; Little nutmeg; Juice of i lemon

From The "ideal" cookery book, 1902

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

2419Calories

51 gProtein

268 gCarbs

130 gFat

Full nutrition (34 nutrients)

Calories2419 kcal

Protein51 g

Carbohydrates268 g

Fiber9.4 g

Sugars78 g

Total Fat130 g

Saturated Fat65 g

Monounsaturated Fat42 g

Polyunsaturated Fat9.1 g

Omega-30.1 g

Cholesterol635 mg

Sodium1058 mg

Potassium1208 mg

Calcium410 mg

Iron17 mg

Magnesium138 mg

Phosphorus719 mg

Zinc5.1 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D3 mcg

Vitamin C263 mg

Vitamin A257 mcg

Vitamin E4.7 mg

Vitamin K13 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)16 mg

Folate385 mcg

Choline473 mg

Caffeine0 mg

Water418 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.

Bachelor’s Pudding. 4-oz. suet. 4-oz. bread crumbs 4-oz. flour. 4-oz. currants. 4-oz. apples. 3 eggs. 2-oz. sugar. Little nutmeg. Juice of i lemon

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