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Hillsboro' Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or eight persons. Probable cost, 10d.
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
840Calories
11 gProtein
73 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein11 g
Carbohydrates73 g
Fiber4.7 g
Sugars44 g
Total Fat59 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol225 mg
Sodium111 mg
Potassium265 mg
Calcium98 mg
Iron5.1 mg
Magnesium28 mg
Phosphorus154 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C66 mg
Vitamin A81 mcg
Vitamin E1.5 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate78 mcg
Choline155 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 722. The excerpt below is the record exactly as published.
Hillsboro' Pudding.— Shred six ounces of suet very finely. jVIix with it three ounces of flour, three ounces ©f finely- grated bread-crumbs, a pinch of salt, the rind of a fresh lemon cut into long narrow strips, and one ounce of candied lemon, also sliced. Melt six ounces of good treacle until it will run. Stir this into the pudding, and add the juice of the lemon, three well-beaten eggs, and a quarter of a pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.