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Fruit Pudding Paste
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or seven persons.
Presented as published in 1892. 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
519Calories
9 gProtein
58 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories519 kcal
Protein8.7 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium3.5 mg
Potassium107 mg
Calcium15 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline1.6 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 561. The excerpt below is the record exactly as published.
Fruit Pudding Paste.— Chop six ounces of fresh suet as fine as can be;, mix it with one pound of flour, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.