Master's Pudding

Name: Master's Pudding
Ingredients: the weight of an egg in flour; the weight of an egg in sugar; the weight of an egg in bread crumbs; the weight of an egg in currants; the weight of an egg in minced apple; the weight of an egg in suet; an egg; sufficient milk

From The child's cookery book, 1900

It is not necessary to beat the white and yolk of the egg apart.

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

158Calories

7 gProtein

23 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories158 kcal

Protein6.8 g

Carbohydrates23 g

Fiber2.3 g

Sugars18 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium231 mg

Calcium37 mg

Iron1 mg

Magnesium13 mg

Phosphorus119 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C7.2 mg

Vitamin A84 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline153 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.

Master^s Pudding Take the weight of an egg in flour, sugar, bread crumbs, currants, minced apple, and suet. Mix the ingredients together, and add the egg well beaten, with sufficient milk

Cook this with the app: pantry check, scaling, and the assistant.