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Llandudno Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 16
Presented as published in 1907. 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
1149Calories
9 gProtein
127 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1149 kcal
Protein9.2 g
Carbohydrates127 g
Fiber0 g
Sugars72 g
Total Fat68 g
Saturated Fat37 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol60 mg
Sodium12 mg
Potassium115 mg
Calcium18 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A5 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate116 mcg
Choline13 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 50. The excerpt below is the record exactly as published.
Llandudno Pudding. 40ZS. Flour. 40ZS. Sugar. 40ZS. Suet. 1 Egg, well beaten. 2 tablespoon fuls Jam. A little Milk if necessary
Cook this with the app: pantry check, scaling, and the assistant.