German Pudding

Name: German Pudding
Ingredients: four and a half ounces of rice; a quart of milk; half a pound of beef suet; three ounces of sugar; one ounce and a half of candied peel; one pound of sultana raisins; four eggs beaten

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

5274Calories

79 gProtein

697 gCarbs

259 gFat

Full nutrition (34 nutrients)

Calories5274 kcal

Protein79 g

Carbohydrates697 g

Fiber26 g

Sugars435 g

Total Fat259 g

Saturated Fat140 g

Monounsaturated Fat83 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol373 mg

Sodium1265 mg

Potassium5329 mg

Calcium1773 mg

Iron17 mg

Magnesium354 mg

Phosphorus1840 mg

Zinc9.4 mg

Copper1.7 mg

Manganese3.4 mg

Vitamin D10 mcg

Vitamin C69 mg

Vitamin A439 mcg

Vitamin E5.2 mg

Vitamin K26 mcg

Vitamin B62.5 mg

Vitamin B126.1 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)3.2 mg

Niacin (B3)22 mg

Folate526 mcg

Choline416 mg

Caffeine0 mg

Water1054 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

German Pudding. Boil four and a half ounces of rice in a quart of milk till tender, chop up half a pound of beef suet chopped very fine, three ounces of sugar, and one ounce and a half of candied peel, one pound of sul- tana raisins, four eggs beaten

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