Marmalade Pudding
From The National home cook book, 1900
Presented as published in 1900. 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
4034Calories
39 gProtein
442 gCarbs
235 gFat
Full nutrition (34 nutrients)
Calories4034 kcal
Protein39 g
Carbohydrates442 g
Fiber7.5 g
Sugars224 g
Total Fat235 g
Saturated Fat127 g
Monounsaturated Fat78 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol347 mg
Sodium1429 mg
Potassium677 mg
Calcium564 mg
Iron15 mg
Magnesium99 mg
Phosphorus591 mg
Zinc3.8 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A80 mcg
Vitamin E4.4 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate368 mcg
Choline200 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The National home cook book (1900), page 66. The excerpt below is the record exactly as published.
One cup fine bread erumbs, one cup cranes j ed suet, one-half cup sugar, one cup flour, three-fourths cup orange marmalade, one egg, one teaspoon baking powder, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.