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GOLDEN PUDDING
From Mrs. Maclurcan's cookery book, 1899
Serves 10
Presented as published in 1899. 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
898Calories
13 gProtein
107 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories898 kcal
Protein13 g
Carbohydrates107 g
Fiber2.3 g
Sugars38 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol34 mg
Sodium353 mg
Potassium212 mg
Calcium127 mg
Iron4.9 mg
Magnesium36 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A7.8 mcg
Vitamin E0.8 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate124 mcg
Choline16 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 95. The excerpt below is the record exactly as published.
GOLDEN PUDDING, i lb. flour i lb. breadcrumbs \ lb. marmalade i lb. suet \ lb. sugar 4 eggs J pt. of milk
Cook this with the app: pantry check, scaling, and the assistant.