Honey-Batter Pudding

Name: Honey-Batter Pudding
Ingredients: 4 Large Keswick Apples; 4 Ozs. Honey; 3 Ozs. Flour; 2 Ozs. Currants; i Egg; i Oz. Suet; Gill Milk

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

1078Calories

21 gProtein

174 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1078 kcal

Protein21 g

Carbohydrates174 g

Fiber0.2 g

Sugars99 g

Total Fat37 g

Saturated Fat19 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol220 mg

Sodium127 mg

Potassium614 mg

Calcium233 mg

Iron7.1 mg

Magnesium59 mg

Phosphorus356 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2.2 mcg

Vitamin C103 mg

Vitamin A126 mcg

Vitamin E1.6 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.3 mg

Folate162 mcg

Choline173 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 23. The excerpt below is the record exactly as published.

HONEY-BATTER PUDDING. Ingredients. 4 Large Keswick Apples. 4 Ozs. Honey. 3 Ozs. Flour. i 2 Ozs. Currants, i Egg. i Oz. Suet. Gill Milk

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