vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Biscuit Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
288Calories
20 gProtein
15 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein20 g
Carbohydrates15 g
Fiber0 g
Sugars14 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol561 mg
Sodium223 mg
Potassium251 mg
Calcium115 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus323 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A248 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate71 mcg
Choline445 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 89. The excerpt below is the record exactly as published.
BISCUIT PUDDING. J lb. sweet biscuits Essence of vanilla 1 pt. milk 3 eggs Sugar
Cook this with the app: pantry check, scaling, and the assistant.