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King of Puddings
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
596Calories
9 gProtein
50 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein9 g
Carbohydrates50 g
Fiber2.2 g
Sugars23 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol119 mg
Sodium1973 mg
Potassium144 mg
Calcium112 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus130 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C9.4 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate55 mcg
Choline83 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.
KING OF PUDDINGS. Half pound of bread crumbs, half pound of suet, half cup of sugar, rind and juice of one lemon, two tablespoonfuls of orange marmalade, half teaspoonful of baking powder, speck of salt, three well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.