BE-RO Delicious Pudding
From Be-Ro home recipes, 1940
Presented as published in 1940. 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
861Calories
8 gProtein
99 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein8.3 g
Carbohydrates99 g
Fiber1.5 g
Sugars86 g
Total Fat51 g
Saturated Fat9.9 g
Monounsaturated Fat23 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol188 mg
Sodium108 mg
Potassium420 mg
Calcium86 mg
Iron1.9 mg
Magnesium26 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C54 mg
Vitamin A553 mcg
Vitamin E9.6 mg
Vitamin K53 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline162 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 14. The excerpt below is the record exactly as published.
BE-RO Delicious Pudding 4-ozs. BE-RO FLOUR. 2-ozs. MARGARINE. 2-ozs. SUGAR. One EGG, and a little 1-oz. CURRANTS. MILK. 1-0z. RAISINS. One Tablespoonful JAM. Rub the Margarine into the Flour; add the Sugar and Fruit, then the beaten Egg and Milk (about one tablespoonful), and MIX THOROUGHLY. Use a well-greased basin. Put the jam in first, then the Mixture. STEAM for 14 hours. Serve with Sauce or Custard. BE-RO Countess Pudding 4-ozs, BE-RO FLOUR. 12 drops LEMON 2-ozs. MARGARINE. -— SESSENCE; 2-ozs. SUGAR. One EGG, and a little Two Tablespoonfuls MILK. CURRANTS, Rub the Margarine into the Flour. Add the Sugar, Currants, and Lemon Essence, then the beaten Egg and a little Milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.