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Cup Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Serve with your customary sauce.
Presented as published in 1882. 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
573Calories
5 gProtein
78 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein4.8 g
Carbohydrates78 g
Fiber1.1 g
Sugars46 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium317 mg
Potassium1276 mg
Calcium114 mg
Iron4.5 mg
Magnesium121 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.7 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate52 mcg
Choline9.8 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 73. The excerpt below is the record exactly as published.
CUP PUDDING. Flour 2 cups. Beef suet i cup. Milk, molasses or syrup I cup. Raisins i cup. Currants i cup. Cream of tartar 4 tea-spoonfuls. Soda 2 tea-spoonfuls. Salt I tea-spoonful
Cook this with the app: pantry check, scaling, and the assistant.