dairy-freenut-freesoy-freefish-freeshellfish-free
Leaven Pudding
From The new practical housekeeping, 1890
Serves 8
Serve hot with Jelly Sauce.
Presented as published in 1890. 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
681Calories
10 gProtein
94 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein9.5 g
Carbohydrates94 g
Fiber2.6 g
Sugars53 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol66 mg
Sodium332 mg
Potassium160 mg
Calcium95 mg
Iron3.3 mg
Magnesium26 mg
Phosphorus118 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate77 mcg
Choline46 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.
Levwn Pudding, — ^Mix half pound chopped suet with three, quarters pound bread crumbs, two cups sugar, quarter pound flour- and strained juice and grated rind of two smuU lemons ; when well mixed stir in two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.