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Newark Pudding
From Cookery and housekeeping, 1882
Serves 3
Bake for an hour or steam for two hours.
Presented as published in 1882. 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
457Calories
26 gProtein
43 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein26 g
Carbohydrates43 g
Fiber1.4 g
Sugars18 g
Total Fat27 g
Saturated Fat9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol370 mg
Sodium894 mg
Potassium670 mg
Calcium506 mg
Iron3 mg
Magnesium64 mg
Phosphorus552 mg
Zinc3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1.1 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.6 mg
Folate74 mcg
Choline307 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.
Newark Pudding. I cup fine breadcrumbs ; 1 quart milk ; 5 eggs ; 2 tablespoonsful rice flour ; \ lb. glace cherries cut in two ; or angelica ; A flavouring of essence of vanille ; 2 tablespoonsful butter melted ; \ teaspoonful carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.