Cumberland Pudding

Name: Cumberland Pudding
Ingredients: six ounces of breadcrumbs; six ounces of sugar; six ounces of chopped apple; six ounces of finely chopped suet; half a nutmeg grated; the rind of one lemon; six well-beaten eggs

From The handy dictionary of cookery, 1890

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

3337Calories

65 gProtein

332 gCarbs

199 gFat

Full nutrition (34 nutrients)

Calories3337 kcal

Protein65 g

Carbohydrates332 g

Fiber20 g

Sugars203 g

Total Fat199 g

Saturated Fat100 g

Monounsaturated Fat66 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol1232 mg

Sodium1691 mg

Potassium1091 mg

Calcium627 mg

Iron15 mg

Magnesium133 mg

Phosphorus931 mg

Zinc7.1 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D6 mcg

Vitamin C136 mg

Vitamin A486 mcg

Vitamin E6.2 mg

Vitamin K19 mcg

Vitamin B61 mg

Vitamin B123.7 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)12 mg

Folate338 mcg

Choline931 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 37. The excerpt below is the record exactly as published.

Cumberland Pudding. Place in a bowl six ounces of breadcrumbs, six ounces of sugar, six ounces of chopped apple, six ounces of finely chopped suet, half a nutmeg grated ; also the rind of one lemon. Mix these all well together ; then bind it with six well-beaten eggs

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