Harrogate Pudding

Name: Harrogate Pudding
Ingredients: about a pound of any kind of red fruit; sugar to taste; slices of bread about half-an-inch thick

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

1958Calories

6 gProtein

478 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1958 kcal

Protein5.7 g

Carbohydrates478 g

Fiber1.8 g

Sugars271 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium486 mg

Potassium93 mg

Calcium140 mg

Iron3.8 mg

Magnesium21 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.

Harrogate Pudding. Take about a pound of any kind of red fruit and stew it (with sugar to taste) in a pan until tender. Line a basin or mould with slices of bread about half-an- inch thic

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