dairy-freenut-freesoy-freefish-freeshellfish-free

Oxford Pudding

Name: Oxford Pudding
Yield: 6 servings
Ingredients: Have 4 ozs. of bread crumbs grated; take 4 ozs. of currants; the same of suet chopped very fine; a large spoonful of sugar; and a little nutmeg; Take the yelks of 4 eggs

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

326Calories

8 gProtein

21 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories326 kcal

Protein7.5 g

Carbohydrates21 g

Fiber1.7 g

Sugars3.5 g

Total Fat24 g

Saturated Fat12 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol137 mg

Sodium188 mg

Potassium162 mg

Calcium72 mg

Iron1.9 mg

Magnesium24 mg

Phosphorus120 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C34 mg

Vitamin A56 mcg

Vitamin E0.8 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate39 mcg

Choline102 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 358. The excerpt below is the record exactly as published.

OXFORD PUDDING.— Have 4 ozs. of bread crumbs grated, and take 4 ozs. of currants, the same of suet chopped very fine, a large spoonful of sugar, and a little nutmeg : mix all to- gether. Take the yelks of 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.