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Fairfield Pudding
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
395Calories
4 gProtein
28 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein4.1 g
Carbohydrates28 g
Fiber1.4 g
Sugars22 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol70 mg
Sodium156 mg
Potassium295 mg
Calcium136 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C26 mg
Vitamin A32 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.5 mcg
Choline47 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.
FAIRFIELD PUDDING. One cup finely chopped suet, two eggs, three tablespoon- fuls of sugar, one cup milk, one cup raisins, one cup cur- rants, one-half nutmeg, two teaspoonfuls baking powder, and flour enough to make a batter
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