Five-Cup Pudding

Name: Five-Cup Pudding
Ingredients: One cupful of milk; One cupful of jam; One cupful of suet; One cupful of flour; One cupful of breadcrumbs; Brown sugar to taste

From The Ocklye cookery book, 1909

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

3889Calories

39 gProtein

397 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories3889 kcal

Protein39 g

Carbohydrates397 g

Fiber7.8 g

Sugars173 g

Total Fat237 g

Saturated Fat129 g

Monounsaturated Fat77 g

Polyunsaturated Fat9.7 g

Omega-30 g

Cholesterol190 mg

Sodium907 mg

Potassium1006 mg

Calcium565 mg

Iron14 mg

Magnesium118 mg

Phosphorus634 mg

Zinc4 mg

Copper0.8 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C28 mg

Vitamin A78 mcg

Vitamin E4.1 mg

Vitamin K15 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate339 mcg

Choline103 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.

F1VE=CUP PUDDING Ingredients One cnpful of milk. One cupful of jam. One cupful of suet. One cupful- of flour. One cupful of breadcrumbs. Brown sugar to taste

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