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Eve's Pudding
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
878Calories
18 gProtein
62 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein18 g
Carbohydrates62 g
Fiber6.8 g
Sugars19 g
Total Fat63 g
Saturated Fat32 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol287 mg
Sodium516 mg
Potassium317 mg
Calcium190 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus244 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C45 mg
Vitamin A109 mcg
Vitamin E1.7 mg
Vitamin K6.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate97 mcg
Choline212 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 159. The excerpt below is the record exactly as published.
Eve's Pudding. 6 ozs. breadcrumbs ; 6 ozs. beef suet, chopped very fine ; 6 ozs. chopped apples ; 6 ozs. currants or sultanas ; Four eggs well beaten ; Sugar to taste ; and lemon peel
Cook this with the app: pantry check, scaling, and the assistant.