Beaconsfield Pudding

Name: Beaconsfield Pudding
Ingredients: 1 lb- syrup; ^ lb. flour; 4 teaspoonful ground ginger; i teaspoonful powdered cinna- mon; ^ teaspoonful allspice; 2 eggs; 2 oz. Demerara sugar; 2 oz. finely chopped suet; 4 teaspoonful carbonate of soda

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

1729Calories

39 gProtein

243 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1729 kcal

Protein39 g

Carbohydrates243 g

Fiber3.2 g

Sugars57 g

Total Fat67 g

Saturated Fat33 g

Monounsaturated Fat22 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol411 mg

Sodium5198 mg

Potassium636 mg

Calcium154 mg

Iron17 mg

Magnesium100 mg

Phosphorus473 mg

Zinc3.5 mg

Copper0.5 mg

Manganese5.8 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A161 mcg

Vitamin E2 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate412 mcg

Choline302 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.

BEACON SFIELD PUDDING. i lb- syrup. ^ lb. flour, treacle or golden 4 teaspoonful ground ginger, i teaspoonful powdered cinna- mon. ^ teaspoonful allspice. 2 eggs. 2 oz. Demerara sugar. 2 oz. finely chopped suet. 4 teaspoonful carbonate of soda

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