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Coburg Pudding
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
668Calories
23 gProtein
125 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein23 g
Carbohydrates125 g
Fiber0 g
Sugars20 g
Total Fat27 g
Saturated Fat3.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol204 mg
Sodium106 mg
Potassium758 mg
Calcium258 mg
Iron8.8 mg
Magnesium77 mg
Phosphorus391 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.9 mcg
Vitamin C205 mg
Vitamin A113 mcg
Vitamin E1.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate199 mcg
Choline132 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 107. The excerpt below is the record exactly as published.
oburgf Pudding-. 1 lb. Flour, 3 oz. Butter, i lb. Currants, 2 oz. Castor Sugar, 3 Eggs, i pint Milk. ' Rub butter with flour, add sugar and currants. Mix. Arid beaten eggs and then milk. Mix well. Grease some cups or small moulds and fill J full. Cook 12 minutes, rurn out on ashet, and pour round jam sauce. Croquets au Confiture. Swell out d oz. rice in milk till very soft and all the milk is absorbed. Add 2 beaten eggs and spread out on plate to cool. Then form into round balls. Make a hole in the centre and fill with jam. Close up and roll balls in egg and lu'ead crumbs and fry in hot lard. Dish in pyramid and sprinkle sifted sugai' ovel'. Serve hot. Cumberland Pudding. 2 oz. Flour, 2 oz. Sugar, 1 oz. Blitter, 2 Eggs, 1 pint Milk
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