dairy-freenut-freesoy-freefish-freeshellfish-free
Hunter's Pudding
From The household (of the Detroit free press), 1886
Serves 12
Boil for an hour before serving.
Presented as published in 1886. 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
602Calories
6 gProtein
65 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein6.5 g
Carbohydrates65 g
Fiber1.7 g
Sugars25 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol26 mg
Sodium15 mg
Potassium475 mg
Calcium54 mg
Iron3.5 mg
Magnesium34 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A6.7 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate63 mcg
Choline6.3 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 464. The excerpt below is the record exactly as published.
HUNTER'S PUDDING. One pound of beef suet, one pound of raisins, stoned ; one pound of flour, one pound of currants, the peel and juice of a lemon, salt, all- spice, a glass of boiled cider and five eggs
Cook this with the app: pantry check, scaling, and the assistant.