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Countess Pudding
From The Ideal cook book, 1899
Serves 8
Take care it does not cease boiling during this time.
Presented as published in 1899. 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
862Calories
9 gProtein
89 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein9 g
Carbohydrates89 g
Fiber2.6 g
Sugars37 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol39 mg
Sodium1233 mg
Potassium511 mg
Calcium50 mg
Iron4.3 mg
Magnesium36 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0.5 mcg
Vitamin E0.9 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate94 mcg
Choline9.7 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 100. The excerpt below is the record exactly as published.
Countess Pudding-—Ingredients—1 lb. each of suet, flour, and raisins (stoned), 34 of a pt. of milk, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.