dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Pudding (Boiled)
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
745Calories
9 gProtein
96 gCarbs
37 gFat
Full nutrition (32 nutrients)
Calories745 kcal
Protein8.8 g
Carbohydrates96 g
Fiber0 g
Sugars38 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium4.5 mg
Potassium110 mg
Calcium15 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline2.1 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 89. The excerpt below is the record exactly as published.
GOOSEBERRY PUDDING (BOILED).— Make a plain paste by mixing with water half a pound of finely-chopped suet, one pound of flour, and a little salt. Line a buttered basin with the paste, fill it with gooseberries, add half a pound of sugar
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