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Delaware Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
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
673Calories
9 gProtein
78 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories673 kcal
Protein9.1 g
Carbohydrates78 g
Fiber1.6 g
Sugars16 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium4.2 mg
Potassium217 mg
Calcium21 mg
Iron4.4 mg
Magnesium25 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A2.4 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate121 mcg
Choline6.2 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 465. The excerpt below is the record exactly as published.
Delaware Pudding.— Make a good suet crust in the iiroportion of one pound of flour to half a pound of suet. Prepare four large apples, take out the cores, and divide them into slices; put these into a lined saucepan with two large table-spoonfuls of sugar, a tea-spoon- ful of minced lemon-peel, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.