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Golden Pudding
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
523Calories
7 gProtein
54 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein7.5 g
Carbohydrates54 g
Fiber1.6 g
Sugars30 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol112 mg
Sodium254 mg
Potassium117 mg
Calcium72 mg
Iron2 mg
Magnesium17 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C2.5 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate45 mcg
Choline82 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 184. The excerpt below is the record exactly as published.
Golden Pudding. INGREDIENTS. — Eight ounces of breadcrumbs, eight ounces of finely-chopped suet, eight ounces of marmalade, four ounces of sugar, four eggs, milk, salt
Cook this with the app: pantry check, scaling, and the assistant.