Free Kirk Pudding

Name: Free Kirk Pudding
Ingredients: 2 tablespoonfuls of each — Raisins,; currants,; sugar,; breadcrumbs,; ground rice; and flour.; Pinch of salt.; 3 tablespoonfuls suet.; Little orange peel.; J teaspoonful soda.

From The St. Mungo cookery book, 1904

Recipe by Mrs Mark, Cumbernauld.

Presented as published in 1904. 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

659Calories

5 gProtein

67 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein4.9 g

Carbohydrates67 g

Fiber1.6 g

Sugars41 g

Total Fat43 g

Saturated Fat23 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol30 mg

Sodium97 mg

Potassium273 mg

Calcium48 mg

Iron2.2 mg

Magnesium22 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A1.7 mcg

Vitamin E0.8 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate39 mcg

Choline6.8 mg

Caffeine0 mg

Water19 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 35. The excerpt below is the record exactly as published.

FREE KIRK PUDDING. 2 tablespoonfuls of each — Raisins, currants, sugar, breadcrumbs, ground rice and flour. Pinch of salt. 3 tablespoonfuls suet. I teaspoonful nii.\ed spice. Little orange peel. J teaspoonful soda.

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