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Hunter Pudding
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
518Calories
8 gProtein
83 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein7.7 g
Carbohydrates83 g
Fiber1.7 g
Sugars34 g
Total Fat19 g
Saturated Fat9.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium191 mg
Potassium374 mg
Calcium87 mg
Iron4 mg
Magnesium30 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate93 mcg
Choline5.5 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 105. The excerpt below is the record exactly as published.
HUNTER PUDDING. — Mix in a basin three-quarters of a pound of flour, a teaspoonful of baking powder, and a quarter of a teaspoon ful of salt. Chop finely a quarter of a pound of suet, and stone half a pound of raisins (currants or sultanas may be substituted). Add the suet and fruit, with two ounces of brown sugar, to the flour ; mix well, and make it into a light, firm paste with a gill and a half of water
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