nut-freesoy-freefish-freeshellfish-free
Eve’s Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
1051Calories
7 gProtein
183 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1051 kcal
Protein7.4 g
Carbohydrates183 g
Fiber5.8 g
Sugars142 g
Total Fat53 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol70 mg
Sodium165 mg
Potassium968 mg
Calcium134 mg
Iron3.9 mg
Magnesium60 mg
Phosphorus177 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C143 mg
Vitamin A11 mcg
Vitamin E1.5 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate31 mcg
Choline17 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 110. The excerpt below is the record exactly as published.
Eve’s Pudding. J lb. each of Suet, Raisins, Currants, and Sugar, ^ lb. Bread Crumbs. Apples, chopped fine, a little grated Lemon Peel and 2 Eggs. Mix well together, and steam in buttered basin 3 liours. Serve with lemon sauce. OR, Take 4 large apples, pare, slice, and put in buttered pie-dish. Take 2 eggs, their weight in butter, sugar, and flour
Cook this with the app: pantry check, scaling, and the assistant.