Marmalade Pudding
From Berridge House recipe book, 1910
Pudding may be boiled. This takes rather less time to cook.
Presented as published in 1910. 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
8586Calories
119 gProtein
990 gCarbs
457 gFat
Full nutrition (33 nutrients)
Calories8586 kcal
Protein119 g
Carbohydrates990 g
Fiber25 g
Sugars248 g
Total Fat457 g
Saturated Fat243 g
Monounsaturated Fat148 g
Polyunsaturated Fat24 g
Cholesterol308 mg
Sodium3506 mg
Potassium1928 mg
Calcium1016 mg
Iron50 mg
Magnesium339 mg
Phosphorus1393 mg
Zinc11 mg
Copper2.3 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E7.7 mg
Vitamin K46 mcg
Vitamin B61.1 mg
Vitamin B122.8 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)4.2 mg
Niacin (B3)62 mg
Folate1266 mcg
Choline138 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.
lb. breadcrumbs, nate of soda, i teaspoonful of ginger, \ lb. suet, l lb. treacle, milk to mix. pinch of salt, Method. — Chop suet. Mix the dry ingredients (except the soda). If treacle is stiff it should be warmed slightly. Add milk and use to mix. Beat well. Dissolve soda in a little milk and mix well in. Pour into a well-greased mould, and steam or boil from two to three hours. Serve with syrup sauce. N.B. — Two eggs may be added to above recipe. Mix with treacle to add. Marmalade Pudding 1 lb. flour, | lb. breadcrumbs, 2 eggs, salt, l lb. suet, l lb. marmalade, \ teacupful of baking powder or carbonate of soda.
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