dairy-freenut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From Handbook of practical cookery, 1886
Serves 4
Follow greasing and cooking directions for Plain Suet Pudding.
Presented as published in 1886. 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
538Calories
7 gProtein
59 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein7.4 g
Carbohydrates59 g
Fiber1.4 g
Sugars37 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol112 mg
Sodium250 mg
Potassium106 mg
Calcium70 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C1.2 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate44 mcg
Choline81 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 108. The excerpt below is the record exactly as published.
Marmalade Pudding. — One quarter pound suet, one quarter' pound bread crumbs, one quarter pound sugar, two ounces ground rice, two ounces orange marmalade, two eggs
Cook this with the app: pantry check, scaling, and the assistant.