Jack's Pudding
From The child's cookery book, 1900
An ordinary kitchen tea-cup makes a very good mould for most of the boiled puddings.
Presented as published in 1900. 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
1196Calories
25 gProtein
132 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories1196 kcal
Protein25 g
Carbohydrates132 g
Fiber5.2 g
Sugars29 g
Total Fat63 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol225 mg
Sodium596 mg
Potassium478 mg
Calcium197 mg
Iron8.6 mg
Magnesium68 mg
Phosphorus311 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C1.4 mg
Vitamin A85 mcg
Vitamin E1.5 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate218 mcg
Choline164 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 10. The excerpt below is the record exactly as published.
Jack^s Pudding Shred two ounces of suet very fine, mix with it two and a half ounce^f well-grated bread crumbs, and two and a half ounces of good figs minced as small as possible, and two and a half ounces of flour, add a pinch of salt, one tablespoonful of sifted sugar, and one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.