College Pudding
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
2919Calories
47 gProtein
276 gCarbs
182 gFat
Full nutrition (34 nutrients)
Calories2919 kcal
Protein47 g
Carbohydrates276 g
Fiber9.7 g
Sugars99 g
Total Fat182 g
Saturated Fat95 g
Monounsaturated Fat60 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol488 mg
Sodium1740 mg
Potassium1321 mg
Calcium580 mg
Iron16 mg
Magnesium161 mg
Phosphorus714 mg
Zinc5.4 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D2 mcg
Vitamin C411 mg
Vitamin A187 mcg
Vitamin E6 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)16 mg
Folate280 mcg
Choline335 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 13. The excerpt below is the record exactly as published.
COLLEGE PUDDING. —2. cupfuls Grea nee 60z. chopped suet, } lb. currants, few thin slices cand peel, 3 oz. sugar, 2 eggs, nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.