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German Pudding
From Handbook of practical cookery, 1886
Serves 4
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
624Calories
8 gProtein
88 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein7.7 g
Carbohydrates88 g
Fiber0.8 g
Sugars43 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol23 mg
Sodium363 mg
Potassium174 mg
Calcium66 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C9.1 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate92 mcg
Choline7.6 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 115. The excerpt below is the record exactly as published.
German Pudding. — One half pound treacle, one half pound flour, one quarter pound suet, one gill of milk, one ounce of candied peel, one tea-spoonful carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.