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Chelsea Pudding
From Cookery for every household, 1914
Serves 4
Serve with sauce.
Presented as published in 1914. 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
951Calories
12 gProtein
105 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein12 g
Carbohydrates105 g
Fiber2.6 g
Sugars44 g
Total Fat56 g
Saturated Fat31 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol46 mg
Sodium2590 mg
Potassium787 mg
Calcium221 mg
Iron5.5 mg
Magnesium58 mg
Phosphorus245 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C104 mg
Vitamin A26 mcg
Vitamin E1.5 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate94 mcg
Choline20 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 642. The excerpt below is the record exactly as published.
Chelsea Pudding J lb. flour. J lb. suet. | lb. bread-crumbs. £ lb. raisins. A pinch of salt. J lb. currants. 1 tea-sp. baking powder. 1 tea-cupful treacle. 1 cupful milk
Cook this with the app: pantry check, scaling, and the assistant.