Half-Pay Pudding

Name: Half-Pay Pudding
Ingredients: Eight ounces of Sultanas; Four ounces of Flour; Four ounces of Bread- or Rusk-crumbs; Half a pint of Milk; Two tablespoonfuls of Treacle; Four ounces of Butter, or Albene

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1771Calories

43 gProtein

384 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1771 kcal

Protein43 g

Carbohydrates384 g

Fiber13 g

Sugars189 g

Total Fat16 g

Saturated Fat6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol29 mg

Sodium997 mg

Potassium2453 mg

Calcium678 mg

Iron15 mg

Magnesium190 mg

Phosphorus787 mg

Zinc4.4 mg

Copper1 mg

Manganese2.4 mg

Vitamin D2.3 mcg

Vitamin C7.3 mg

Vitamin A78 mcg

Vitamin E0.5 mg

Vitamin K15 mcg

Vitamin B61.1 mg

Vitamin B121.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate310 mcg

Choline85 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 60. The excerpt below is the record exactly as published.

Half-Pay Pudding. Ingredients . Eight ounces of Sultanas. Four ounces of Flour. Four ounces of Bread- or Rusk- crumbs. Half a pint of Milk. Two tablespoonfuls of Treacle. Four ounces of Butter, or Albene

Cook this with the app: pantry check, scaling, and the assistant.