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Baroness Pudding
From Cookery for every household, 1914
Serves 10
Sufficient for 4 or 5 persons.
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
1208Calories
22 gProtein
182 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1208 kcal
Protein22 g
Carbohydrates182 g
Fiber2 g
Sugars35 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol31 mg
Sodium1254 mg
Potassium592 mg
Calcium211 mg
Iron11 mg
Magnesium66 mg
Phosphorus302 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate293 mcg
Choline7.6 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 637. The excerpt below is the record exactly as published.
4 lb. flour. | lb. suet. 2 table-sps. sugar. 1 tea-sp. baking powder. 1739. Baroness Pudding J lb. raisins. £ tea-sp. salt. A little milk
Cook this with the app: pantry check, scaling, and the assistant.