College Pudding
From Cookery book, 1940
Presented as published in 1940. 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
1988Calories
33 gProtein
259 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1988 kcal
Protein33 g
Carbohydrates259 g
Fiber9.2 g
Sugars104 g
Total Fat94 g
Saturated Fat50 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol87 mg
Sodium2032 mg
Potassium1200 mg
Calcium1004 mg
Iron12 mg
Magnesium116 mg
Phosphorus1117 mg
Zinc3.1 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C207 mg
Vitamin A89 mcg
Vitamin E2.7 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate361 mcg
Choline84 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 19. The excerpt below is the record exactly as published.
College Pudding Number 5. Time 45 minutes. Shelf 4th. 4 ozs. self-raising flour. 1 level teaspoonful mixed spice. 4 ozs. fresh white bread- 1 egg. crumbs. + pint milk. 3 ozs. finely chopped suet. Grated rind of a lemon. 3 ozs. brown sugar. 3 ozs. Currants
Cook this with the app: pantry check, scaling, and the assistant.