Boiled Fruit Pudding

Name: Boiled Fruit Pudding
Ingredients: 2 oz. suet, finely chopped.; 1 tablespoonful bread crumbs.; Fruit, sugar, water.; Fruit, sugar, water.; Fruit, sugar, water.

From Liverpool School of Cookery recipe book, 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

511Calories

2 gProtein

5 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories511 kcal

Protein1.8 g

Carbohydrates4.9 g

Fiber0.3 g

Sugars0.4 g

Total Fat54 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.9 g

Cholesterol39 mg

Sodium53 mg

Potassium22 mg

Calcium13 mg

Iron0.4 mg

Magnesium3.5 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K2.5 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate7.8 mcg

Choline4.2 mg

Caffeine0 mg

Water2.7 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 21. The excerpt below is the record exactly as published.

Boiled Fruit Pudding. 2 oz. suet, finely chopped. 1 tablespoonful bread crumbs. Fruit, sugar, water.

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