Golden Pudding
From Sea Cookery, 1911
Presented as published in 1911. 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
No method was recorded for this recipe.
Nutrition per serving
1094Calories
16 gProtein
150 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein16 g
Carbohydrates150 g
Fiber5.8 g
Sugars61 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol30 mg
Sodium1323 mg
Potassium282 mg
Calcium482 mg
Iron6.4 mg
Magnesium53 mg
Phosphorus303 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K9.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate129 mcg
Choline25 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 69. The excerpt below is the record exactly as published.
GOLDEN PUDDING. \ lb. bread crumbs 3 tablespoonfuls chopped suet 3 tablespoonfuls marmalade 2 eggs 2 tablespoonfuls sugar 1 saltspoonful ground ginger 1 teaspoonful lemon juice 1 teaspoonful baking powder
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