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Orange Marmalade Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
One pound of marmalade is sufficient for this pudding.
Presented as published in 1892. 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
329Calories
8 gProtein
50 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein8 g
Carbohydrates50 g
Fiber1.3 g
Sugars32 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol101 mg
Sodium255 mg
Potassium137 mg
Calcium104 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate42 mcg
Choline83 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 901. The excerpt below is the record exactly as published.
two eggs, mix with them a quarter of a jjint of new milk, and a quarter of a pound of good moist sugar ; beat together for five minutes. Prepare some bread-crumbs by first drj'ing the bread in a cool oven, and then pounding it : of these crumbs take a quarter of a pound, with rather more than their weight of good suet
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