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Half-pound Pudding

Name: Half-pound Pudding
Yield: 8 servings
Ingredients: half a pound of finely-shred suet; half a pound of flour; half a pound of currants; half a pound of raisins; half a pound of grated bread-crumbs; a pinch of salt; two tea-spoonfuls of baking-powder; four table-spoonfuls of treacle; as much milk as is required

From Cassell's dictionary of cookery, 1892

Serves 8

Sufficient for six or eight persons. Probable cost, 1s.

Presented as published in 1892. 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

471Calories

5 gProtein

55 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein5 g

Carbohydrates55 g

Fiber1.3 g

Sugars24 g

Total Fat27 g

Saturated Fat15 g

Monounsaturated Fat9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol20 mg

Sodium134 mg

Potassium355 mg

Calcium109 mg

Iron3 mg

Magnesium26 mg

Phosphorus107 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A4.4 mcg

Vitamin E0.7 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate47 mcg

Choline5.3 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 675. The excerpt below is the record exactly as published.

Half-pound Pudding (sometimes called Half -pay Pudding) . — -Mix half a pound of finely- shred suet with half a pound of flour, half a pound of currants, half a pound of raisins, and half a pound of grated bread-crumbs; add a pinch of salt, two tea-spoonfuls of baking-powder, four table-spoonfuls of treacle, and as much milk as is required

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