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Baroness Pudding
From Soyer's standard cookery, 1912
Serves 12
Presented as published in 1912. 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
886Calories
10 gProtein
91 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories886 kcal
Protein10 g
Carbohydrates91 g
Fiber2.6 g
Sugars39 g
Total Fat56 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol43 mg
Sodium1652 mg
Potassium569 mg
Calcium98 mg
Iron4.3 mg
Magnesium41 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C1.3 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate94 mcg
Choline17 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 174. The excerpt below is the record exactly as published.
Baroness Pudding. INGREDIENTS. — One and a half pounds of finely-chopped suet, one and a half pounds of flour, one and a half pounds of raisins (stoned) one pint of milk, two saltspoonfuls of salt
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