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Brown Pudding
From Miss Parloa's kitchen companion, 1887
Serves 8
Puddings are better the second day.
Presented as published in 1887. 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
626Calories
8 gProtein
80 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein8.4 g
Carbohydrates80 g
Fiber0.7 g
Sugars36 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol51 mg
Sodium195 mg
Potassium744 mg
Calcium150 mg
Iron5.4 mg
Magnesium120 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate89 mcg
Choline24 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 329. The excerpt below is the record exactly as published.
Brown Pudding. Use for this pudding a cupful of milk, one of molasses, one of fine-chopped suet, three cupfuls and a quarter of flour, one teaspoonful of soda, half a teaspoonful of salt, PUDDINGS. 629 the rind and juice of a lemon, one table-spoonful of cinna- mon, and half a teaspoonful of clove
Cook this with the app: pantry check, scaling, and the assistant.