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Hasty Puddings (Boiled)

Name: Hasty Puddings (Boiled)
Yield: 1 servings
Ingredients: some grated bread; a little finely chopped suet; a few currants; the yolks of three eggs; the whites of two; some grated lemon peel; and ginger

From Recipes for the million, 1891

Serves 1

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

332Calories

31 gProtein

23 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories332 kcal

Protein31 g

Carbohydrates23 g

Fiber11 g

Sugars4.7 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium220 mg

Potassium448 mg

Calcium232 mg

Iron3.8 mg

Magnesium39 mg

Phosphorus324 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C174 mg

Vitamin A246 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.6 mg

Folate84 mcg

Choline450 mg

Caffeine0 mg

Water303 g

As published

This recipe was extracted from Recipes for the million (1891), page 99. The excerpt below is the record exactly as published.

HASTY PUDDINGS (BOILED). — Grate some bread, and finely chop a little suet, add a few currants, the yolks of three eggs and the whites of two, some grated lemon peel, and ginger

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