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College Puddings

Name: College Puddings
Yield: 1 servings
Ingredients: 5 large tablespoons of bread-crumbs; 2 large tablespoons of suet chopped fine; 2 large tablespoons of castor sugar; 3 large tablespoons of currants; 3 large tablespoons of chopped raisins; 1 large tablespoon of brandy; 3 eggs; nutmeg; salt; candied peel

From The "A1" cookery book, 1901

Serves 1

Presented as published in 1901. 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

714Calories

21 gProtein

57 gCarbs

42 gFat

Full nutrition (35 nutrients)

Calories714 kcal

Protein21 g

Carbohydrates57 g

Fiber2.4 g

Sugars26 g

Total Fat42 g

Saturated Fat20 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol578 mg

Sodium226 mg

Potassium573 mg

Calcium106 mg

Iron3.9 mg

Magnesium34 mg

Phosphorus341 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C40 mg

Vitamin A243 mcg

Vitamin E2.2 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.6 mg

Folate72 mcg

Choline443 mg

Caffeine0 mg

Alcohol4.6 g

Water148 g

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 69. The excerpt below is the record exactly as published.

College Puddings. — 5 large tablespoons of bread-crumbs, 2 large tablespoons of suet chopped fine, 2 large tablespoons of castor sugar, 3 large tablespoons of currants, 3 large tablespoons of chopped raisins, 1 large tablespoon of brandy, 3 eggs, nutmeg, salt, candied peel

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