College Pudding

Name: College Pudding
Ingredients: half a pound of bread-crumbs; a quarter of a pound of finely chopped suet; the same of currants; two whole eggs; two ounces of sugar; a dust of nutmeg; a pinch of salt; a little milk to mix it

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

1401Calories

16 gProtein

75 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories1401 kcal

Protein16 g

Carbohydrates75 g

Fiber0 g

Sugars57 g

Total Fat117 g

Saturated Fat62 g

Monounsaturated Fat39 g

Polyunsaturated Fat5.7 g

Omega-30 g

Cholesterol449 mg

Sodium153 mg

Potassium522 mg

Calcium121 mg

Iron3.7 mg

Magnesium41 mg

Phosphorus282 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C205 mg

Vitamin A174 mcg

Vitamin E3.9 mg

Vitamin K4.4 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate48 mcg

Choline300 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

College Pudding. Put half a pound of bread-crumbs into a basin, a quarter of a pound of finely chopped suet, the same of currants, two whole eggs, two ounces of sugar, a dust of nutmeg, a pinch of salt, and a little milk to mix it

Cook this with the app: pantry check, scaling, and the assistant.