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 My mother's cook book, 1902

Serve with hard or wine sauce.

Presented as published in 1902. 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

5018Calories

58 gProtein

688 gCarbs

231 gFat

Full nutrition (33 nutrients)

Calories5018 kcal

Protein58 g

Carbohydrates688 g

Fiber0 g

Sugars301 g

Total Fat231 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat7.5 g

Cholesterol161 mg

Sodium3623 mg

Potassium726 mg

Calcium104 mg

Iron29 mg

Magnesium137 mg

Phosphorus577 mg

Zinc4.2 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)34 mg

Folate805 mcg

Choline13 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from My mother's cook book (1902) 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.