Baroness Pudding

Name: Baroness Pudding
Ingredients: Half a pound flour; Half a pound suet; Half a pound stoned raisins; One egg; One and a half gills milk; Pinch of salt

From Plain cookery recipes, 1908

Presented as published in 1908. 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

2948Calories

40 gProtein

184 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories2948 kcal

Protein40 g

Carbohydrates184 g

Fiber0 g

Sugars9 g

Total Fat227 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat8.3 g

Omega-30 g

Cholesterol362 mg

Sodium161 mg

Potassium688 mg

Calcium300 mg

Iron14 mg

Magnesium91 mg

Phosphorus563 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A138 mcg

Vitamin E4 mg

Vitamin K8.3 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate389 mcg

Choline192 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 37. The excerpt below is the record exactly as published.

Baroness Pudding. Half a pound flour. Half a pound suet. Half a pound stoned raisins. One egg. One and a half gills milk. Pinch of salt

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