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Fruit Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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
563Calories
10 gProtein
68 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein9.8 g
Carbohydrates68 g
Fiber0.3 g
Sugars2 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium3.7 mg
Potassium152 mg
Calcium18 mg
Iron4.9 mg
Magnesium24 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A3.4 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate137 mcg
Choline2 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 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 Puddings.— Butter a mould or basin, and line it with a suet crust; three- quarters of a pound of flour, with four ounces of suet, will do for this purpose. FUl with fruit, whether apples, gooseberries, currants, or plums
Cook this with the app: pantry check, scaling, and the assistant.