dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Pudding
From The Ideal cook book, 1899
Serves 6
Care should be taken to roll the crust thin, in order to get as much fruit as possible into the pudding.
Presented as published in 1899. 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
281Calories
3 gProtein
26 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein3.4 g
Carbohydrates26 g
Fiber0 g
Sugars4.2 g
Total Fat18 g
Saturated Fat9.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.6 g
Cholesterol13 mg
Sodium1619 mg
Potassium42 mg
Calcium6.8 mg
Iron1.6 mg
Magnesium7.8 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate46 mcg
Choline1.1 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 103. The excerpt below is the record exactly as published.
Fruit Pudding—Ingredients—Crust, 4. oz of suet to 6 of flour, pinch of salt, and water enough to make a thick paste, fruit, sugar
Cook this with the app: pantry check, scaling, and the assistant.