Eve's Pudding

Name: Eve's Pudding
Ingredients: three-quarters of a pound of grated bread; the same quantity of suet; the same of apples; and of currants; four eggs; the rind of half a lemon

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

3592Calories

37 gProtein

105 gCarbs

341 gFat

Full nutrition (34 nutrients)

Calories3592 kcal

Protein37 g

Carbohydrates105 g

Fiber9.7 g

Sugars37 g

Total Fat341 g

Saturated Fat184 g

Monounsaturated Fat115 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol975 mg

Sodium318 mg

Potassium1812 mg

Calcium390 mg

Iron10 mg

Magnesium130 mg

Phosphorus691 mg

Zinc4.5 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C694 mg

Vitamin A369 mcg

Vitamin E11 mg

Vitamin K15 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.6 mg

Folate104 mcg

Choline623 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Eve’s Pudding. Take three-quarters of a pound of grated bread, mixed with the same quantity of suet, the same of apples and of currants. Mix the whole of four eggs and the rind of half a lemon

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