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Chandos Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
953Calories
17 gProtein
211 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories953 kcal
Protein17 g
Carbohydrates211 g
Fiber8.5 g
Sugars113 g
Total Fat9 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol6.8 mg
Sodium795 mg
Potassium853 mg
Calcium228 mg
Iron7.8 mg
Magnesium76 mg
Phosphorus254 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C112 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate158 mcg
Choline26 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 100. The excerpt below is the record exactly as published.
CHANDOS PUDDING. 1 cupful of raisins 1 cupful of currants 1^ cupfuls of breadcrumbs f cupful of hot milk Lemon peel 1 teaspoonful of spice 1^ cupfuls of flour J cupful of milk 1 teaspoonful of carbonate of soda 1 tablespoonful of dripping 1 cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.