vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Treacle Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe attributed to Mrs. Abbot.
Presented as published in 1907. 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
342Calories
15 gProtein
53 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein15 g
Carbohydrates53 g
Fiber2.8 g
Sugars24 g
Total Fat8.1 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol189 mg
Sodium456 mg
Potassium256 mg
Calcium161 mg
Iron4.2 mg
Magnesium47 mg
Phosphorus239 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A88 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline165 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 44. The excerpt below is the record exactly as published.
Baked Treacle Pudding*. Line a buttered pie-dish with a layer of golden syrup; lay in some strips of buttered bread about a finger in thickness, fill up with a custard made of i egg and ipt. or more, of milk
Cook this with the app: pantry check, scaling, and the assistant.