Braemar Pudding
From The Samaritan cookery book, 1903
Sauce: 1 dessertspoonful of fresh butter, 1 dessertspoonful of sifted sugar, 1 tablespoonful of brandy. Beat the butter and sugar till white. Just before sending to table add brandy. Beat up quickly and serve in a sauce tureen. Mrs. Watson, Glasgow.
Presented as published in 1903. 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
4570Calories
54 gProtein
571 gCarbs
229 gFat
Full nutrition (33 nutrients)
Calories4570 kcal
Protein54 g
Carbohydrates571 g
Fiber3.5 g
Sugars155 g
Total Fat229 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.5 g
Cholesterol161 mg
Sodium128 mg
Potassium901 mg
Calcium155 mg
Iron27 mg
Magnesium136 mg
Phosphorus586 mg
Zinc4 mg
Copper1 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E3.9 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)31 mg
Folate763 mcg
Choline46 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 33. The excerpt below is the record exactly as published.
BRAEMAR PUDDING. i lb. Hour. I i full teacup of raspberry jam. i full teacup of suet. | i teaspoonful of soda. A little milk
Cook this with the app: pantry check, scaling, and the assistant.