Historical Pudding
From The child's 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
1560Calories
26 gProtein
225 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1560 kcal
Protein26 g
Carbohydrates225 g
Fiber14 g
Sugars137 g
Total Fat66 g
Saturated Fat33 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol228 mg
Sodium919 mg
Potassium1091 mg
Calcium319 mg
Iron7.6 mg
Magnesium108 mg
Phosphorus396 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A90 mcg
Vitamin E1.5 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.2 mg
Folate167 mcg
Choline179 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 11. The excerpt below is the record exactly as published.
Historical Pudding Quarter of a pound of dates, stoned and chopped very small, two ounces of suet also chopped fine, to this add two ounces of sifted sugar, and a quarter of a pound of bread crumbs ; mix altogether with one egg well beaten and two tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.