dairy-freenut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Mrs. Silk.
Presented as published in 1907. 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
545Calories
11 gProtein
52 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein11 g
Carbohydrates52 g
Fiber2 g
Sugars18 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol149 mg
Sodium552 mg
Potassium142 mg
Calcium94 mg
Iron3 mg
Magnesium22 mg
Phosphorus148 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C1.5 mg
Vitamin A41 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate66 mcg
Choline97 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 52. The excerpt below is the record exactly as published.
Marmalade Pudding. ^lb. Breadcrumbs. 1 tablespoonful Flour. 6ozs. finely-chopped Suet. 3 well-beaten Eggs. 3 tablespoonfuls Marmalade. 3 tablespoon fuls Caster Sugar. 1 teaspoonful Carbonate of Soda. Grated rind and juice of i Lemon
Cook this with the app: pantry check, scaling, and the assistant.