dairy-freenut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
484Calories
9 gProtein
42 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein8.9 g
Carbohydrates42 g
Fiber2.3 g
Sugars14 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol112 mg
Sodium318 mg
Potassium144 mg
Calcium90 mg
Iron2.5 mg
Magnesium21 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C9.7 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate55 mcg
Choline82 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 45. The excerpt below is the record exactly as published.
MARMALADE PUDDING. One-half pound of bread crumbs, six ounces beef suet, very finely chopped, mix the two together with three tablespoons of loaf sugar, the grated rind and juice of a lemon, and a teaspoon of soda, then gradually stir into the mixture three eggs, beaten up, and three tablespoons of marmalade
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