dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Pudding
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
301Calories
3 gProtein
28 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein2.6 g
Carbohydrates28 g
Fiber0.8 g
Sugars11 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol14 mg
Sodium233 mg
Potassium125 mg
Calcium73 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus128 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate38 mcg
Choline5.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 105. The excerpt below is the record exactly as published.
Brown Pudding:. 3 oz. Suet, 3 teacupfuls Self-raising Flour, 3 tablespoonfuls Treacle or Syrup, 1 teacupful Sultanas, 1 teacupful Currants, flavouring of Nut- meg or Ginge
Cook this with the app: pantry check, scaling, and the assistant.