Lowell Pudding

Name: Lowell Pudding
Ingredients: Four teacupfuls of flour; one teacupful of beef suet; one and one-half teacupfuls of sweet milk; one and one-half teacupfuls of sugar; one teaspoonful of salt; one teaspoonful of bi-carbonate of soda

From The art of cooking, 1880

Serve with hard or wine sauce.

Presented as published in 1880. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3594 mg

Potassium0.5 mg

Calcium1.4 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.

iOwell Pudding. — Four teacupfuls of flour, one teacupful of beef suet, one and one-half teacupfuls of sweet milk, one and one-half teacupfuls of sugar, one tea- spoonful of salt, one teaspoonful of bi-carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.