dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jubilee Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Presented as published in 1907. 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
746Calories
7 gProtein
57 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein7.1 g
Carbohydrates57 g
Fiber0.2 g
Sugars10 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium325 mg
Potassium98 mg
Calcium15 mg
Iron3.4 mg
Magnesium16 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate93 mcg
Choline4.7 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 50. The excerpt below is the record exactly as published.
Jubilee Pudding-. i lb. Flour. Mb. Suet. 2 tablespoonfuls of Sugar. 6 tablespoonfuls of Strawberry Jam. 2 small teaspoonfuls of Carbonate of Soda
Cook this with the app: pantry check, scaling, and the assistant.