Fruit Pudding

Name: Fruit Pudding
Ingredients: $ c. flour; 4 c. raisins seeded and cut in pieces; 3 tsp. baking powder; % c. currants; 4 tsp. salt; zc. milk; 3 tsp. nutmeg; 3 tbsp. molasses; 3 ¢c. finely chopped suet

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

10108Calories

86 gProtein

965 gCarbs

685 gFat

Full nutrition (34 nutrients)

Calories10108 kcal

Protein86 g

Carbohydrates965 g

Fiber36 g

Sugars552 g

Total Fat685 g

Saturated Fat378 g

Monounsaturated Fat226 g

Polyunsaturated Fat23 g

Omega-30.1 g

Cholesterol512 mg

Sodium11115 mg

Potassium7740 mg

Calcium1814 mg

Iron41 mg

Magnesium590 mg

Phosphorus1860 mg

Zinc8.5 mg

Copper3.1 mg

Manganese6.3 mg

Vitamin D2.3 mcg

Vitamin C119 mg

Vitamin A85 mcg

Vitamin E12 mg

Vitamin K52 mcg

Vitamin B62.4 mg

Vitamin B123.2 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)3.1 mg

Niacin (B3)34 mg

Folate652 mcg

Choline176 mg

Caffeine0 mg

Water458 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 31. The excerpt below is the record exactly as published.

FRUIT PUDDING. $ c. flour. 4 c. raisins seeded and cut in pieces. 3 tsp. baking powder. % c. currants. 4 tsp. salt. zc. milk. 3 tsp. nutmeg. 3 tbsp. molasses. 3 ¢c. finely chopped suet

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