Holderness Pudding

Name: Holderness Pudding
Ingredients: 4-lb. suet; £-lb. currants; 4-lb. raisins; $-lb. bread crumbs; 4 tablespoonsful treacle; i-pint milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

22410Calories

137 gProtein

1703 gCarbs

1739 gFat

Full nutrition (34 nutrients)

Calories22410 kcal

Protein137 g

Carbohydrates1703 g

Fiber92 g

Sugars1264 g

Total Fat1739 g

Saturated Fat962 g

Monounsaturated Fat578 g

Polyunsaturated Fat64 g

Omega-30.3 g

Cholesterol1292 mg

Sodium2483 mg

Potassium15732 mg

Calcium2308 mg

Iron52 mg

Magnesium887 mg

Phosphorus3055 mg

Zinc17 mg

Copper5.9 mg

Manganese7.8 mg

Vitamin D4.7 mcg

Vitamin C452 mg

Vitamin A183 mcg

Vitamin E32 mg

Vitamin K144 mcg

Vitamin B64.4 mg

Vitamin B128.3 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)4.2 mg

Niacin (B3)35 mg

Folate352 mcg

Choline423 mg

Caffeine0 mg

Water999 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.

Holderness Pudding. 4-lb. suet. £-lb. currants. 4-lb. raisins. $-lb. bread crumbs, 4 tablespoonsful treacle. i-pint milk

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