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Baked Jam Pudding
From Cookery for every household, 1914
Serves 6
Serve hot.
Presented as published in 1914. 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
307Calories
3 gProtein
43 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein3.5 g
Carbohydrates43 g
Fiber0.1 g
Sugars18 g
Total Fat14 g
Saturated Fat7.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol10 mg
Sodium448 mg
Potassium55 mg
Calcium258 mg
Iron2.1 mg
Magnesium9.7 mg
Phosphorus130 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate46 mcg
Choline2.4 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 665. The excerpt below is the record exactly as published.
Baked Jam Pudding 6 oz. flour. 3 oz. sugar. 3 oz. suet. 1 tea-sp. baking powder. Grated lemon rind. 1 egg. 1 tea-cupful milk. 2 table-sps. jam
Cook this with the app: pantry check, scaling, and the assistant.