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Easy-made Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
1021Calories
11 gProtein
80 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein11 g
Carbohydrates80 g
Fiber0 g
Sugars16 g
Total Fat74 g
Saturated Fat40 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol56 mg
Sodium34 mg
Potassium309 mg
Calcium89 mg
Iron5.6 mg
Magnesium37 mg
Phosphorus158 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C68 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate122 mcg
Choline11 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 47. The excerpt below is the record exactly as published.
Easy-made Pudding. Take £lb. each currants, flour, and chopped beef suet, 40ZS. treacle, and breakfastcupful of milk; add a little spice
Cook this with the app: pantry check, scaling, and the assistant.