nut-freesoy-freefish-freeshellfish-free
Baroness Pudding
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
428Calories
6 gProtein
49 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein6.3 g
Carbohydrates49 g
Fiber5.5 g
Sugars29 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol65 mg
Sodium93 mg
Potassium363 mg
Calcium122 mg
Iron1.9 mg
Magnesium36 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C33 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline50 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 102. The excerpt below is the record exactly as published.
Baroness Pudding:. i oz. Bread Crumbs, 4 oz. Raisins, 3 oz. Suet, 1 oz. Flour, a grate of Nutmeg, 1 Lemon rind, oz. Sugar, 1 Egg, and i gill Milk
Cook this with the app: pantry check, scaling, and the assistant.