Hunter Pudding

Name: Hunter Pudding
Ingredients: 10 oz. flour; 2 oz. bread crumbs, or 4 tablespoonfuls; 1 lb. suet (finely shredded and chopped); 6 oz. raisins (valentia or sultana) or 1 lb. currants; 2 oz. brown sugar; 1 teaspoonful baking powder; A pinch of salt; Water or sour milk (sufficient to make it moist)

From Cookery book and general axioms for plain cookery, 1890

Pudding-cloths must be washed and dried to avoid musty flavors.

Presented as published in 1890. 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

3925Calories

48 gProtein

452 gCarbs

221 gFat

Full nutrition (34 nutrients)

Calories3925 kcal

Protein48 g

Carbohydrates452 g

Fiber10 g

Sugars169 g

Total Fat221 g

Saturated Fat119 g

Monounsaturated Fat72 g

Polyunsaturated Fat8.4 g

Omega-30 g

Cholesterol154 mg

Sodium967 mg

Potassium1875 mg

Calcium576 mg

Iron23 mg

Magnesium170 mg

Phosphorus700 mg

Zinc4 mg

Copper1.1 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A0 mcg

Vitamin E3.7 mg

Vitamin K18 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)25 mg

Folate526 mcg

Choline41 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 11. The excerpt below is the record exactly as published.

HUNTER PUDDING. Ingredients : — 10 oz. flour. 2 oz. bread crumbs, or 4 tablespoonfuls. \ lb. suet (finely shredded and chopped). 6 oz. raisins (valentia or sultana) or | lb. currants. 2 oz. brown sugar. 1 teaspoonful baking powder. A pinch of salt. Water or sour milk (sufficient to make it moist)

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