dairy-freenut-freesoy-freefish-freeshellfish-free
College Puddings
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight puddings.
Presented as published in 1892. 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
446Calories
7 gProtein
50 gCarbs
24 gFat
Full nutrition (35 nutrients)
Calories446 kcal
Protein6.8 g
Carbohydrates50 g
Fiber1.4 g
Sugars28 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol84 mg
Sodium236 mg
Potassium157 mg
Calcium76 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C39 mg
Vitamin A33 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate40 mcg
Choline61 mg
Caffeine0 mg
Alcohol1.2 g
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 401. The excerpt below is the record exactly as published.
College Puddings. — Shred six ounces of beef suet very finely, and mix -w-ith it six ounces of well- washed currants, six ounces of sifted sugar, half a poimd of finely-grated bread- crumbs, three table-sijoonfuls of sugar, a desert- spoonful of chopped lemon-rind, a quarter of a nutmeg grated, thi'ee eggs well beaten, and two table-spoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.