gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jam Layer Pudding
From Cookery for every household, 1914
Serves 4
This pudding is also very good baked, it will then require a shorter time to cook.
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
48Calories
0 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.4 g
Carbohydrates7 g
Fiber0.2 g
Sugars3 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium33 mg
Potassium8.7 mg
Calcium1.8 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline1 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 648. The excerpt below is the record exactly as published.
Jam Layer Pudding Short crust or suet pastry. Jam.
Cook this with the app: pantry check, scaling, and the assistant.