Madeira Pudding

Name: Madeira Pudding
Ingredients: One-half pound chopped suet; three-quarters of a pound bread crumbs; six ounces moist sugar; one-quarter pound flour; two eggs; two wineglasses of sherry

From The Common sense recipe book, 1898

Presented as published in 1898. 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

4494Calories

74 gProtein

503 gCarbs

243 gFat

Full nutrition (34 nutrients)

Calories4494 kcal

Protein74 g

Carbohydrates503 g

Fiber15 g

Sugars191 g

Total Fat243 g

Saturated Fat126 g

Monounsaturated Fat79 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol526 mg

Sodium2652 mg

Potassium999 mg

Calcium706 mg

Iron25 mg

Magnesium191 mg

Phosphorus916 mg

Zinc7.6 mg

Copper1.1 mg

Manganese4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E4.7 mg

Vitamin K31 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)31 mg

Folate595 mcg

Choline356 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 71. The excerpt below is the record exactly as published.

MADEIRA PUDDING. MrsehaG. Smith, One-half pound chopped suet, three-quarters of a pound bread crumbs, six ounces moist sugar, one-quarter pound flour, two eggs, two wineglasses of sherry

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