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Golden Pudding
From A year's cookery, 1880
Serves 4
Any leftover pudding can be served at luncheon.
Presented as published in 1880. 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
470Calories
4 gProtein
19 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein4.3 g
Carbohydrates19 g
Fiber1.2 g
Sugars1.7 g
Total Fat41 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Cholesterol29 mg
Sodium201 mg
Potassium60 mg
Calcium50 mg
Iron1.4 mg
Magnesium12 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate29 mcg
Choline6.3 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 332. The excerpt below is the record exactly as published.
six ounces of firm Suet ; a Melton Mowbray Pork Pie for Monday. Breakfast. — Eggs in Sunshine (July 15th). This can be made of the remains of tinned tomatoes. Potted Grouse (January 7th); Vienna Bread (August 26th) ; Bice and Barley Porridge (June 15th). Luncheon. — Minced Pork (April 20th) ; Yorkshire Pudding (November 26th). Dinner. — Crecy Soup (January 5th) ; Sausages and Lentils (April 4th) ; Potatoes (October 23rd); Brown Bread Pudding (July 20tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. To save time to-morrow, stew the artichokes to-day and rub them through a sieve. 2. For the same purpose chop the suet and prepare the bread¬ crumbs for the Golden Pudding
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