Marmalade Pudding
From Plain cookery recipes, 1908
Presented as published in 1908. 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
1263Calories
27 gProtein
145 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1263 kcal
Protein27 g
Carbohydrates145 g
Fiber15 g
Sugars44 g
Total Fat67 g
Saturated Fat34 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol232 mg
Sodium953 mg
Potassium667 mg
Calcium426 mg
Iron7.8 mg
Magnesium81 mg
Phosphorus390 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C131 mg
Vitamin A102 mcg
Vitamin E1.9 mg
Vitamin K9.7 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate170 mcg
Choline194 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 38. The excerpt below is the record exactly as published.
Marmalade Pudding. Four ounces bread crumbs. Two ounces suet. Two ounces candied peel. One lemon. One egg. Half a gill milk. Three tablespoonfuls marmalade
Cook this with the app: pantry check, scaling, and the assistant.