Marmalade Pudding
From The official handbook for the National Training School for Cookery, 1891
Keep a kettle of boiling water to refill the saucepan as needed.
Presented as published in 1891. 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
3083Calories
32 gProtein
239 gCarbs
224 gFat
Full nutrition (34 nutrients)
Calories3083 kcal
Protein32 g
Carbohydrates239 g
Fiber10 g
Sugars95 g
Total Fat224 g
Saturated Fat121 g
Monounsaturated Fat74 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol340 mg
Sodium735 mg
Potassium618 mg
Calcium281 mg
Iron11 mg
Magnesium82 mg
Phosphorus396 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C95 mg
Vitamin A82 mcg
Vitamin E4.3 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate274 mcg
Choline186 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 129. The excerpt below is the record exactly as published.
MARMALADE PUDDING. Average cost of a "Marmalade Pudding" (about one pint). INGREDIENTS. s. d. 3 tablespoonsful of marmalade o 4 2 oz. of moist sugar o o\ 1 oz. of candied peel o 1 3 oz. of flour I 1 3 oz. of bread crumbs , j 0 2 1 J lb of suet o 2.\ 1 lemon o il Salt \ o I 1 egg
Cook this with the app: pantry check, scaling, and the assistant.