dairy-freenut-freesoy-freefish-freeshellfish-free
Knight's Pudding
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
872Calories
14 gProtein
66 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein14 g
Carbohydrates66 g
Fiber6 g
Sugars59 g
Total Fat63 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol411 mg
Sodium150 mg
Potassium239 mg
Calcium134 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus213 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C73 mg
Vitamin A162 mcg
Vitamin E2 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate55 mcg
Choline302 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 64. The excerpt below is the record exactly as published.
Knight's Padding. Half lb. brown bread crumbs, \ lb. castor sugar, \ lb. candied peel, chopped as fine as possible; 4 eggs, \ lb. Hugon's beef suet
Cook this with the app: pantry check, scaling, and the assistant.