Invalid’s Pudding

Name: Invalid’s Pudding
Ingredients: three tablespoonfuls of flour; three tablespoonfuls of bread crumbs; three tablespoonfuls of sugar; three tablespoonfuls of finely chopped suet; three tablespoonfuls of milk; two well-beaten eggs

From The handy dictionary of cookery, 1890

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

717Calories

7 gProtein

72 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories717 kcal

Protein7.4 g

Carbohydrates72 g

Fiber0.9 g

Sugars41 g

Total Fat45 g

Saturated Fat24 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol36 mg

Sodium170 mg

Potassium148 mg

Calcium99 mg

Iron2.4 mg

Magnesium21 mg

Phosphorus112 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E0.7 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.1 mg

Folate60 mcg

Choline14 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 56. The excerpt below is the record exactly as published.

Invalid’s Pudding*. Put into a basin three tablespoonfuls of flour, three table- spoonfuls of bread crumbs, three tablespoonfuls of sugar, three tablespoonfuls of finely chopped suet, three table- spoonfuls of milk, and two well-beaten eggs

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