Buckingham Pudding

Name: Buckingham Pudding
Ingredients: a quarter of a pound of grated bread-crumbs; a quarter of a pound of minced apples; a quarter of a pound of finely chopped suet; a quarter of a pound of currants; three well-beaten eggs; a dust of nutmeg; a few drops of lemon juice

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

1331Calories

23 gProtein

40 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories1331 kcal

Protein23 g

Carbohydrates40 g

Fiber1.8 g

Sugars15 g

Total Fat122 g

Saturated Fat64 g

Monounsaturated Fat41 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol635 mg

Sodium224 mg

Potassium795 mg

Calcium160 mg

Iron4.7 mg

Magnesium57 mg

Phosphorus401 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C248 mg

Vitamin A256 mcg

Vitamin E4.6 mg

Vitamin K5.2 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate92 mcg

Choline456 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Buckingham Pudding. Mix together a quarter of a pound of grated bread-crumbs, a quarter of a pound of minced apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, and three well- beaten eggs, a dust of nutmeg, a few drops of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.