Cotswold Pudding
From The housewives' book of recipes & hints, 1940
Presented as published in 1940. 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
952Calories
13 gProtein
99 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories952 kcal
Protein13 g
Carbohydrates99 g
Fiber3.1 g
Sugars15 g
Total Fat55 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Cholesterol53 mg
Sodium1364 mg
Potassium176 mg
Calcium403 mg
Iron5.5 mg
Magnesium24 mg
Phosphorus703 mg
Zinc0.9 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.9 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate225 mcg
Choline15 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The housewives' book of recipes & hints (1940) by Women's Voluntary Services for Civil Defence (Great Britain), page 1. The excerpt below is the record exactly as published.
COTSWOLD PUDDING. 4 ozs. Self-raising Flour 1 Dried Kgg 2 ozs. Suet 1 Tablespoonful of Sugar 1 Tablespoonful Custard Powder Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.