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Judy's Pudding

Name: Judy's Pudding
Yield: 4 servings
Ingredients: a quarter of a pound of beef suet; a quarter of a pound of finely-grated bread-cruimb; a table-spoonful of flour; two table-spoonfuls of moist sugar; two well-beaten eggs; a table-spoonful of brandy or whisky

From Cassell's dictionary of cookery, 1892

Serves 4

Probable cost, exclusive of the brandy, 6d.

Presented as published in 1892. 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

430Calories

8 gProtein

28 gCarbs

31 gFat

Full nutrition (35 nutrients)

Calories430 kcal

Protein7.6 g

Carbohydrates28 g

Fiber1.3 g

Sugars8.1 g

Total Fat31 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol112 mg

Sodium245 mg

Potassium97 mg

Calcium67 mg

Iron2 mg

Magnesium16 mg

Phosphorus103 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.7 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate46 mcg

Choline79 mg

Caffeine0 mg

Alcohol1.2 g

Water25 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 775. The excerpt below is the record exactly as published.

Judy's Pudding. — Shred a quarter of a pound of beef suet very finely. Mix with it a quarter of a pound of finely-grated bread-criuubs, a table-spoonful of flom-, two table-spoonfuls of moist sugar, two well-beaten eggs, and a table- spoonful of brandy or whisk

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