Brown Pudding
From Cookery book, 1940
Presented as published in 1940. 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
10007Calories
61 gProtein
2304 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories10007 kcal
Protein61 g
Carbohydrates2304 g
Fiber8.2 g
Sugars1872 g
Total Fat93 g
Saturated Fat25 g
Monounsaturated Fat37 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol87 mg
Sodium3616 mg
Potassium4363 mg
Calcium1852 mg
Iron56 mg
Magnesium358 mg
Phosphorus767 mg
Zinc4.7 mg
Copper1.9 mg
Manganese5.1 mg
Vitamin D4.1 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K6 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)38 mg
Folate813 mcg
Choline171 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 19. The excerpt below is the record exactly as published.
Brown Pudding 1 ib. four. Pinch: of salt. 4 lb. brown sugar. 2 teaspoonsful (flat) 6 ozs. sultanas. bicarbonate of soda. 3 ozs. Clarified beef dripping. #? pint boiling water. Little nutmeg or spice. | Method.—Mix all dry ingredients and pour in the boiling water. Beat well and let it stand all night. Next day place in a greased basin and let it boil for 4 hours. 48 PUDDINGS en Castle Puddings Number 5. Time 20-25 minutes. Shelf 3rd. I egg. 5 ozs. self-raising flour. 3 ozs. Margarine or butter. Grated rind of $ lemon. 4 Ozs. sugar. A little milk or water. Method.—Cream the butter and sugar in a warm basin. When soft and white beat in the egg and add the lemon rind. Sift in the flour, and add milk to make a soft, smooth mixture. Grease 6 small moulds and bake the mixture. Turn out and serve with jam sauce. For Bakewell Tarts Number 6. Time 35 minutes. Shelf 4th. Method.—Roll out some trimmings of pastry thinly and line an — enamel plate. Prick the pastry and spread a little jam in it. Fill with Castle Pudding mixture (the quantity given is sufficient for two tarts). Sprinkle a little sugar on the top. Bake on a heated cake tray. Canary Pudding Number 5. Time 4o minutes. Shelf gth. Method.—The mixture may be put into a greased 1 4-pint pudding basin and covered with greased paper. It may then be baked or steamed for 45 minutes. Christmas Pudding + Ib. plain flour. + lb. mixed peel. + Ib. fresh breadcrumbs. Pinch of salt
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