General's Pudding

Name: General's Pudding
Ingredients: ¼ lb. flour; 1 lb. suet; 1 teaspoonful baking powder; 2 tablespoonfuls treacle; A dust of nutmeg; A little milk; ¼ lb. bread crumbs; 2 oz. Demerara sugar; 2 eggs; 1 grated lemon rind and juice; 2 oz. currants; 1 oz. crushed almonds; Pinch of salt

From Domestic cookery, 1886

Presented as published in 1886. 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

5388Calories

54 gProtein

264 gCarbs

458 gFat

Full nutrition (34 nutrients)

Calories5388 kcal

Protein54 g

Carbohydrates264 g

Fiber8.7 g

Sugars87 g

Total Fat458 g

Saturated Fat243 g

Monounsaturated Fat157 g

Polyunsaturated Fat22 g

Omega-30 g

Cholesterol680 mg

Sodium1497 mg

Potassium1013 mg

Calcium673 mg

Iron18 mg

Magnesium191 mg

Phosphorus846 mg

Zinc5.9 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C103 mg

Vitamin A167 mcg

Vitamin E16 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B122.5 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)18 mg

Folate367 mcg

Choline351 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 35. The excerpt below is the record exactly as published.

GENERAL’S PUDDING. ^ lb. flour I lb. suet 1 teaspoonful baking powder 2 tablespoonfuls treacle A dust of nutmeg A little milk ^ lb. bread crumbs 2 oz. Demerara sugar 2 eggs 1 grated lemon rind and juice 2 oz. currants Pinch of salt 1 oz. crushed almonds

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