Fruit Pudding

Name: Fruit Pudding
Ingredients: 4 c. flour.; + tbsp. finely chopped suet.; 3 tsp. baking powder.; 1 tbsp. chopped raisins.; Salt.; 1 tbsp. currants.; 1-16 tsp. nutmeg.; 1 tbsp. milk.; 3 tbsp. molasses.

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

2135Calories

56 gProtein

449 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories2135 kcal

Protein56 g

Carbohydrates449 g

Fiber0.9 g

Sugars47 g

Total Fat15 g

Saturated Fat4.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol6.9 mg

Sodium1453 mg

Potassium1736 mg

Calcium1031 mg

Iron33 mg

Magnesium295 mg

Phosphorus882 mg

Zinc3.9 mg

Copper1.1 mg

Manganese4.8 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A5.7 mcg

Vitamin E0.2 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B120.1 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)35 mg

Folate803 mcg

Choline11 mg

Caffeine0 mg

Water85 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 65. The excerpt below is the record exactly as published.

FRUIT PUDDING. 4 c. flour. + tbsp. finely chopped suet. 3 tsp. baking powder. 1 tbsp. chopped raisins. Salt. 1 tbsp. currants. 1-16 tsp. nutmeg. 1 tbsp. milk. 3 tbsp. molasses.

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