Hunters’ Pudding
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
1891Calories
16 gProtein
218 gCarbs
109 gFat
Full nutrition (32 nutrients)
Calories1891 kcal
Protein16 g
Carbohydrates218 g
Fiber0 g
Sugars113 g
Total Fat109 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.8 g
Cholesterol77 mg
Sodium14 mg
Potassium540 mg
Calcium87 mg
Iron8.4 mg
Magnesium59 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin C205 mg
Vitamin A14 mcg
Vitamin E2.8 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate183 mcg
Choline6.4 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.
HUNTERS’ PUDDING QUARTER of a pound of castor sugar, quarter of a pound of suet, quarter of a pound of flour, quarter of a pound of currants
Cook this with the app: pantry check, scaling, and the assistant.