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Brandy Pudding
From Harper's cook book encyclopædia, 1902
Serves 12
Presented as published in 1902. 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
635Calories
5 gProtein
61 gCarbs
38 gFat
Full nutrition (35 nutrients)
Calories635 kcal
Protein5.5 g
Carbohydrates61 g
Fiber2.5 g
Sugars24 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol103 mg
Sodium61 mg
Potassium381 mg
Calcium37 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C35 mg
Vitamin A36 mcg
Vitamin E1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate28 mcg
Choline64 mg
Caffeine0 mg
Alcohol6.2 g
Water55 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 343. The excerpt below is the record exactly as published.
Brandy Pudding PUDDINGS, ETC. Cabinet Pudding cupfuls of milk, a little salt, and three well-beaten eggs. Take one and one- half cupfuls of sifted flour and stir into it half a teaspoonful of baking- powder, add one and one - half pints of blackberries. Put into a buttered pudding -dish and steam two hours. Serve with a rich sauce. Brandy Pudding.— Mix one cupful of flour with % lb. of soft bread- crumbs, half a cupful of sugar, I lb. of shredded suet, two cupfuls of seeded raisins, two cupfuls of currants, one cupful of candied orange-peel or citron, one small teaspoonful each of cinna- mon, cloves, nutmeg, and salt, and last five beaten eggs and a small cupful of brandy
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