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Damson Pudding

Name: Damson Pudding
Yield: 3 servings
Ingredients: Four or five table-spoonfuls of flour; three eggs beaten; a pint of milk; 1 1/2 lbs. of damsons; 6 ozs. of sugar

From Consult me, 1902

Serves 3

Presented as published in 1902. 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

426Calories

13 gProtein

72 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein13 g

Carbohydrates72 g

Fiber0 g

Sugars65 g

Total Fat10 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol205 mg

Sodium134 mg

Potassium328 mg

Calcium230 mg

Iron1.5 mg

Magnesium28 mg

Phosphorus274 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate40 mcg

Choline176 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 187. The excerpt below is the record exactly as published.

DAMSON PUDDING.— Four or five table-spoonfuls of flour, three eggs beaten, a pint of milk, made into batter. Stone 1% lbs. of damsons, put them and 6 ozs. of sugar

Cook this with the app: pantry check, scaling, and the assistant.