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Leicester Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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
751Calories
17 gProtein
97 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein17 g
Carbohydrates97 g
Fiber0.3 g
Sugars9 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol34 mg
Sodium366 mg
Potassium347 mg
Calcium175 mg
Iron6.5 mg
Magnesium48 mg
Phosphorus253 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate183 mcg
Choline23 mg
Caffeine0 mg
Water120 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 821. The excerpt below is the record exactly as published.
Leicester Pudding. — Mix a heaped tea- spoonful of carbonate of soda and a small pinch of salt with a pound of flour. Add the fiiiely- minced rind of half a lemon, a quarter of a nutmeg, grated, four ounces of finely-shred beef suet, a table-spoonful of sugar, and half a pound of stoned raisins. Mix the dry ingre- dients thoroughly, stir into them a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.