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Marmalade Pudding
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
425Calories
9 gProtein
71 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein9.4 g
Carbohydrates71 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol40 mg
Sodium95 mg
Potassium124 mg
Calcium69 mg
Iron4.5 mg
Magnesium22 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate125 mcg
Choline30 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 468. The excerpt below is the record exactly as published.
Marmalade Pudding. pudding on to a hot dish when cooked, pour a Marmalade sauce over and round it (see Fig. 1130), and serve. (3) Warm 2oz. of lard, and beat it up well together with 2oz. of moist sugar and 1 teacupful of Marmalade ; whip one egg in 1 teacupful of milk, and beat it in with the other ingredients. Mix 1 teaspoonful of baking-powder
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