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Cheltenham Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. 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
425Calories
4 gProtein
41 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein4.3 g
Carbohydrates41 g
Fiber1.1 g
Sugars13 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol19 mg
Sodium85 mg
Potassium202 mg
Calcium70 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.8 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate48 mcg
Choline3.3 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 344. The excerpt below is the record exactly as published.
a pinch of salt, roll into it three-quarters of a pound of butter, and stiffen it with two eggs. jMake up in the usual way. Time to bake, twenty minutes. Probal)le cost, 2d. each. Sufficient for four dozen cheesecakes. Cheltenham Pudding. — Shied six ounces of suet very finely, add si.x ounces of flour, a i>inch of salt, and a heaped tea-spoonful of baking powder, two ounces of bread-crumbs, three ounces of raisins, three ounces of curiants, two table-sjjoonf uls of sugar, and half a nutmeg grated. Mix these ingredients well together, and stir into the mixture two well-beaten eggs and sufficient new milk to make it into a stiff smooth batter
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