gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cornflour Pudding with Suet
From The encyclopædia of practical cookery, 1890
Serves 1
Serve with sweet wine sauce.
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
498Calories
4 gProtein
66 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein4 g
Carbohydrates66 g
Fiber4.4 g
Sugars26 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.7 g
Cholesterol17 mg
Sodium9719 mg
Potassium194 mg
Calcium33 mg
Iron1.5 mg
Magnesium53 mg
Phosphorus144 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A0.5 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline13 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 492. The excerpt below is the record exactly as published.
1 pint of water with 2 table-spoonfuls of caster sugar in it ; sprinkle in gradually 2 breakfast-cupfuls of Corn- flour, and stir it over the fire for five minutes. Mix in 1 breakfast-cupful of finely-chopped suet, one beaten egg, the grated rind of one lemon, and 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.