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Boiled Rhubarb Pudding
From A year's cookery, 1880
Serves 1
Ensure rhubarb is skinned and cut into lengths.
Presented as published in 1880. 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
834Calories
4 gProtein
212 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein4.1 g
Carbohydrates212 g
Fiber8.2 g
Sugars197 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium20 mg
Potassium1310 mg
Calcium392 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.2 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline28 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 188. The excerpt below is the record exactly as published.
Boiled Rhubarb Pudding. Cheese. Marketing. For the Day.— Materials for Salad both for luncheon to-day and supper to¬ morrow night: Lettuce Salad for the one, and Potato Salad for the other. One pound and a half of Calf’s Liver ; one pound of Streaky Bacon (half for to-day and half for to-morrow) ; Potatoes ; Cabbages ; half a pound of Suet for rhubarb pudding and for forcemeat ; Parsley. For To-morrow.— Plump Sheep’s Kidneys (one for each person) ; a thick pair of Soles, filleted (January 3rd) ; a Fillet of Veal, weighing about eight pounds (March lith) ; Anchovies, if not in the house; Sponge Biscuits and Lemon required; Watercress; Dried Haddock for J ime 29th ; Potatoes; Spinach/ Breakfast. — Savoury Eggs (January 1st); Mushrooms on Toast (March 20tli); Scones (May 23rd) ; Milk Toast (June 17th). Luncheon. — Mutton served yesterday ; Salad (March 13th) ; ' Treacle Tart (August 7tli). Dinner. — Milk Soup (January 3rd); Liver and Bacon (January A YEAR'S COOKERY. 237 17th); Potatoes (April 12th); Cabbages (June 4th). Boiled Rhubarb Pudding. — Follow the directions given for making beef-steak pudding (June 25th), substituting rhubarb (skinned and cut into one inch lengths) for the meat, and sugar for the flavourings
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