Leicester Pudding
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
4329Calories
61 gProtein
546 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories4329 kcal
Protein61 g
Carbohydrates546 g
Fiber13 g
Sugars157 g
Total Fat221 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol154 mg
Sodium1347 mg
Potassium2480 mg
Calcium258 mg
Iron31 mg
Magnesium213 mg
Phosphorus762 mg
Zinc4.6 mg
Copper1.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A1 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)33 mg
Folate750 mcg
Choline43 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 29. The excerpt below is the record exactly as published.
LEICESTER PUDDING Ingredients : One pound of Flour One teaspoonful of Carbonate of Soda One Lemon Quarter of a Nutmeg Eight oimces of Beef Suet One and a half teaspoonfuls of Demerara Sugar Half a pound of Raisins
Cook this with the app: pantry check, scaling, and the assistant.