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Mansfield Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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
304Calories
4 gProtein
17 gCarbs
24 gFat
Full nutrition (35 nutrients)
Calories304 kcal
Protein3.9 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol111 mg
Sodium38 mg
Potassium67 mg
Calcium21 mg
Iron0.7 mg
Magnesium5.7 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline75 mg
Caffeine0 mg
Alcohol1.2 g
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 894. The excerpt below is the record exactly as published.
Mansfield Pudding.— Chop three ounces of suet ; add to it one table-spoonful of flour, four table-spoonfuls of currants, a pinch of nut- meg, two ounces of moist sugar, the soft part of a French roll, which has been previously soaked in half a pint of boiling cream or milk, and well beaten, a table-spoonful of brandy, a table- spoonful of cream, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.