College Pudding
From English and French cookery, 1890
Turn out and sift pounded sugar over.
Presented as published in 1890. 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
3087Calories
39 gProtein
316 gCarbs
182 gFat
Full nutrition (35 nutrients)
Calories3087 kcal
Protein39 g
Carbohydrates316 g
Fiber5.3 g
Sugars215 g
Total Fat182 g
Saturated Fat95 g
Monounsaturated Fat60 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol674 mg
Sodium1061 mg
Potassium1012 mg
Calcium393 mg
Iron11 mg
Magnesium110 mg
Phosphorus611 mg
Zinc4.4 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D3 mcg
Vitamin C310 mg
Vitamin A260 mcg
Vitamin E5.9 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate194 mcg
Choline467 mg
Caffeine0 mg
Alcohol9.3 g
Water288 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.
College Pudding. — Chop 6 ounces of beef suet finely, and mix with 6 ounces of well- washed currants, 6 ounces of sifted sugar, 4 pound of finely-grated breadcrumbs, 3 tablespoonfuls of sugar, a dessertspoon- ful of chopped lemon-rind, £ of a nutmeg grated, 3 eggs well beaten, and 2 tablespoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.