Jam Cap Pudding

Name: Jam Cap Pudding
Ingredients: 6 ozs. McDougall’s Self-raising Flour; Pinch of Salt; 2 ozs. Margarine; 1 oz. Sugar; 5—6 tablespoonfuls Milk; 2 tablespoonfuls Jam or Honey

From McDougall's cookery book, 1950

The mixture can be divided between 8 Castle Pudding tins.

Presented as published in 1950. 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

1161Calories

19 gProtein

158 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1161 kcal

Protein19 g

Carbohydrates158 g

Fiber4.6 g

Sugars32 g

Total Fat50 g

Saturated Fat9.7 g

Monounsaturated Fat21 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol9.1 mg

Sodium2069 mg

Potassium335 mg

Calcium671 mg

Iron8 mg

Magnesium42 mg

Phosphorus1092 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0.7 mcg

Vitamin C0.1 mg

Vitamin A489 mcg

Vitamin E8.9 mg

Vitamin K53 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate334 mcg

Choline38 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 20. The excerpt below is the record exactly as published.

JAM CAP PUDDING 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Margarine. 1 oz. Sugar. 5—6 tablespoonfuls Milk. 2 tablespoonfuls Jam or Honey

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