Madeira Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with 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
3150Calories
28 gProtein
258 gCarbs
225 gFat
Full nutrition (34 nutrients)
Calories3150 kcal
Protein28 g
Carbohydrates258 g
Fiber0 g
Sugars170 g
Total Fat225 g
Saturated Fat122 g
Monounsaturated Fat75 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol526 mg
Sodium162 mg
Potassium332 mg
Calcium84 mg
Iron8.6 mg
Magnesium45 mg
Phosphorus354 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E4.5 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)8.3 mg
Folate231 mcg
Choline307 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 67. The excerpt below is the record exactly as published.
MADEIRA PUDDING. One-half pound cheap suet, three-quartern of a pound bread-crumbs, six ounces moist sugar, one-quarter pound flour, two eggs, two wineglasses sherry
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