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Overtown Pudding
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
517Calories
19 gProtein
87 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein19 g
Carbohydrates87 g
Fiber5.1 g
Sugars12 g
Total Fat9.4 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol97 mg
Sodium877 mg
Potassium304 mg
Calcium259 mg
Iron5.9 mg
Magnesium56 mg
Phosphorus267 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate133 mcg
Choline95 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 116. The excerpt below is the record exactly as published.
Overtown Pudding. i lb. crumbled Biscuit or Bread Crumbs, 1 tablespoouful Castor Sugar, 2 Eggs, rather more than i gill Milk, and teaspoonful Vanilla.
Cook this with the app: pantry check, scaling, and the assistant.