HIGH CHURCH PUDDING
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
2296Calories
27 gProtein
179 gCarbs
163 gFat
Full nutrition (33 nutrients)
Calories2296 kcal
Protein27 g
Carbohydrates179 g
Fiber0.1 g
Sugars1.9 g
Total Fat163 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium488 mg
Potassium340 mg
Calcium308 mg
Iron14 mg
Magnesium64 mg
Phosphorus368 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate365 mcg
Choline9.9 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 22. The excerpt below is the record exactly as published.
HIGH CHURCH PUDDING. Ingredients. 6 Ozs. Suet. £ Lb. Flour. i Teaspoonful Baking Powder. i Teacupful Raspberry Jam.
Cook this with the app: pantry check, scaling, and the assistant.