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Boiled Spica Pudding
From Cooking for profit, 1886
Serves 10
Make ahead for best results.
Presented as published in 1886. 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
764Calories
8 gProtein
80 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein8.3 g
Carbohydrates80 g
Fiber0.9 g
Sugars38 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol54 mg
Sodium271 mg
Potassium747 mg
Calcium127 mg
Iron5 mg
Magnesium105 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A16 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate84 mcg
Choline28 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 226. The excerpt below is the record exactly as published.
Boiled Spica Pudding. 4 cups flour — a pound. 2 cups minced suet— 6 ounces. I cup molasses— >^ pound. I heaping cup raisins — ^ pound. ^ I tablespoon mixed ground spices- cinnamon, nutmeg, cloves, alspice or whichever may be at hand. I small teaspoon soda, same of salt. I cup milk
Cook this with the app: pantry check, scaling, and the assistant.