Church Pudding
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
3126Calories
52 gProtein
355 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories3126 kcal
Protein52 g
Carbohydrates355 g
Fiber0.1 g
Sugars1.9 g
Total Fat167 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium492 mg
Potassium648 mg
Calcium351 mg
Iron26 mg
Magnesium124 mg
Phosphorus613 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate728 mcg
Choline9.9 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 22. The excerpt below is the record exactly as published.
CHURCH PUDDING. Ingredients. 6 Ozs. Suet. £ Lb. Flour. i Teaspoonful Baking Powder. i Teacupful Raspberry Jam
Cook this with the app: pantry check, scaling, and the assistant.