Baroness Pudding

Name: Baroness Pudding
Ingredients: f-lb. suet; |-lb. raisins; f-lb. flour; J-pint milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

3591Calories

44 gProtein

366 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories3591 kcal

Protein44 g

Carbohydrates366 g

Fiber10 g

Sugars160 g

Total Fat225 g

Saturated Fat123 g

Monounsaturated Fat73 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol183 mg

Sodium172 mg

Potassium2398 mg

Calcium488 mg

Iron17 mg

Magnesium173 mg

Phosphorus747 mg

Zinc4 mg

Copper1 mg

Manganese2.4 mg

Vitamin D2.3 mcg

Vitamin C5.2 mg

Vitamin A78 mcg

Vitamin E3.8 mg

Vitamin K16 mcg

Vitamin B60.8 mg

Vitamin B121.9 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate376 mcg

Choline81 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.

Baroness Pudding. f-lb. suet. |-lb. raisins, f-lb. flour. J-pint milk

Cook this with the app: pantry check, scaling, and the assistant.