Baroness Pudding

Name: Baroness Pudding
Ingredients: Three-quarter lb. of suet; ^ lb. of raisins; ^ lb. of flour; y2 pt. of milk; % saltspoonful of salt; 2 teaspoonfuls lemon flavoring

From 365 desserts, 1900

Presented as published in 1900. 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

4438Calories

37 gProtein

356 gCarbs

324 gFat

Full nutrition (34 nutrients)

Calories4438 kcal

Protein37 g

Carbohydrates356 g

Fiber10 g

Sugars149 g

Total Fat324 g

Saturated Fat178 g

Monounsaturated Fat107 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol231 mg

Sodium88 mg

Potassium2063 mg

Calcium191 mg

Iron17 mg

Magnesium147 mg

Phosphorus519 mg

Zinc3.2 mg

Copper1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C5.2 mg

Vitamin A0 mcg

Vitamin E5.4 mg

Vitamin K20 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)18 mg

Folate378 mcg

Choline44 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 48. The excerpt below is the record exactly as published.

Baroness Pudding. Three-quarter lb. of suet, ^ lb. of raisins, weighed after stoned, ^ lb. of flour, y2 pt. of milk, % saltspoonful of salt. Prepare the suet by carefully freeing it from the skin and chop it finely ; stone the raisins and cut them in halves, and mix these ingredients with salt and flour; moisten the whole with the milk, add 2 teaspoonfuls lemon flavoring

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