Omnibus Pudding
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
1540Calories
10 gProtein
145 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1540 kcal
Protein10 g
Carbohydrates145 g
Fiber11 g
Sugars87 g
Total Fat108 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol77 mg
Sodium125 mg
Potassium2072 mg
Calcium186 mg
Iron5.2 mg
Magnesium109 mg
Phosphorus299 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C237 mg
Vitamin A960 mcg
Vitamin E3.7 mg
Vitamin K25 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate45 mcg
Choline43 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 43. The excerpt below is the record exactly as published.
OMNIBUS PUDDING. RATE four ounces of carrots, and the same quantity of potatoes, and I add them to four ounces of raisins stoned, and four ounces of currants washed and dried, and four ounces of suet chopped very line, aud a quarter of an ounce of line moist sugar ; flavour with a little grated nutmeg, and add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.