Nelly's Pudding

Name: Nelly's Pudding
Ingredients: Half pound flour; half pound treacle; half pound suet; the rind and juice of one lemon; three tablespoonfuls cream; two eggs

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

3700Calories

43 gProtein

353 gCarbs

242 gFat

Full nutrition (34 nutrients)

Calories3700 kcal

Protein43 g

Carbohydrates353 g

Fiber2.8 g

Sugars169 g

Total Fat242 g

Saturated Fat131 g

Monounsaturated Fat78 g

Polyunsaturated Fat9.2 g

Omega-30 g

Cholesterol571 mg

Sodium305 mg

Potassium806 mg

Calcium186 mg

Iron24 mg

Magnesium108 mg

Phosphorus536 mg

Zinc4 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E4.6 mg

Vitamin K9.5 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)16 mg

Folate423 mcg

Choline312 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 69. The excerpt below is the record exactly as published.

NELLY'S PUDDING. Half pound flour, half pound treacle, half pound suet, the rind and juice of one lemon, a few strips of candied lemon- peej, three table spoonfuls cream, two eggs

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