Homely Bacon Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2826Calories
44 gProtein
279 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2826 kcal
Protein44 g
Carbohydrates279 g
Fiber6.6 g
Sugars0.2 g
Total Fat172 g
Saturated Fat91 g
Monounsaturated Fat56 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol126 mg
Sodium144 mg
Potassium862 mg
Calcium191 mg
Iron22 mg
Magnesium140 mg
Phosphorus460 mg
Zinc3.3 mg
Copper0.9 mg
Manganese5.8 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E2.9 mg
Vitamin K59 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)24 mg
Folate552 mcg
Choline20 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 10. The excerpt below is the record exactly as published.
HOMELY BACON PUDDING Ingredients Six ounces of suet. Eschalot and sage. Twelve ounces of flour. Pepper and salt. Bacon. Make a good suet crust with the suet finely chopped, flour, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.