dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Pudding
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
504Calories
7 gProtein
58 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein6.6 g
Carbohydrates58 g
Fiber0 g
Sugars14 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium62 mg
Potassium82 mg
Calcium44 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline1.6 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 77. The excerpt below is the record exactly as published.
FRUIT PUDDING. — Chop up a quarter of a pound of beef suet, mix it with half a pound of flour, half a teaspoonful of baking powder, and a little salt ; make it into a light, firm paste with water, and put it on a floured board. Cut off one-third, roll out the large piece, and line a greased pint pudding basin. Put in half a pound of any fruit in season, two ounces of moist sugar, and a little water
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