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Newmarket Pudding
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
645Calories
22 gProtein
116 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein22 g
Carbohydrates116 g
Fiber6.7 g
Sugars54 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol154 mg
Sodium849 mg
Potassium1029 mg
Calcium422 mg
Iron5.9 mg
Magnesium88 mg
Phosphorus435 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C69 mg
Vitamin A110 mcg
Vitamin E1 mg
Vitamin K7.9 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.6 mg
Folate96 mcg
Choline145 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 84. The excerpt below is the record exactly as published.
NEWMARKET PUDDING 1 pint milk 1/2 nutmeg, grated Bread cnmibs 1 teaspoon cinnamon 2 eggs Vi teaspoon cloves 1 cup currants 1 tablespoon butter 1 cup raisins V4 teaspoon salt
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