Marmalade Pudding

Name: Marmalade Pudding
Ingredients: a quarter of a pound of bread-crumbs; a quarter of a pound of suet finely chopped; a quarter of a pound of sifted white sugar; two tablespoonfuls of marmalade; one egg

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1588Calories

8 gProtein

141 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1588 kcal

Protein8.1 g

Carbohydrates141 g

Fiber0.4 g

Sugars133 g

Total Fat112 g

Saturated Fat61 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol263 mg

Sodium93 mg

Potassium120 mg

Calcium39 mg

Iron1.3 mg

Magnesium9.1 mg

Phosphorus124 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C3.5 mg

Vitamin A80 mcg

Vitamin E2.3 mg

Vitamin K4.2 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate29 mcg

Choline157 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Marmalade Pudding. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet finely chopped, a quarter of a pound of sifted white sugar, two tablespoonfuls 38 PUDDINGS AND PASTRY of marmalade, and one egg

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