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Damson Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
A mixture of apples and damsons do well together.
Presented as published in 1892. 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
450Calories
7 gProtein
44 gCarbs
27 gFat
Full nutrition (32 nutrients)
Calories450 kcal
Protein6.6 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium3.1 mg
Potassium82 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline1.6 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 461. The excerpt below is the record exactly as published.
Damson Pudding.— Shred up very finely four ounces of good beef suet, and rub it well into half a pound of floiu
Cook this with the app: pantry check, scaling, and the assistant.