Harvest Pudding

Name: Harvest Pudding
Ingredients: half a pound of flour; the same quantity of finely-chopped suet; three quarters of an ounce of ground ginger; three tablespoonsful of treacle; half a teaspoonful of carbonate of soda; half a teacup of oatmeal; a teacup of milk

From The book of plain cooking, 1904

Economical and seasonable.

Presented as published in 1904. 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

3187Calories

41 gProtein

248 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories3187 kcal

Protein41 g

Carbohydrates248 g

Fiber5 g

Sugars45 g

Total Fat227 g

Saturated Fat124 g

Monounsaturated Fat74 g

Polyunsaturated Fat8.3 g

Omega-30.1 g

Cholesterol183 mg

Sodium779 mg

Potassium1101 mg

Calcium388 mg

Iron20 mg

Magnesium173 mg

Phosphorus654 mg

Zinc5.2 mg

Copper0.6 mg

Manganese9.5 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A78 mcg

Vitamin E3.6 mg

Vitamin K8.7 mcg

Vitamin B60.5 mg

Vitamin B121.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate375 mcg

Choline73 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.

Harvest Pudding This is a very useful and economical pudding, and seasonable any time. It consists of half a pound of flour, and the same quantity of finely- chopped suet, three quarters of an ounce of ground ginger, three tablespoonsful of treacle, half a teaspoonful of carbonate of soda, and half a teacup of oatmeal. Mix all well together with a teacup of milk

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