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Oxford Pudding
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
324Calories
6 gProtein
17 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein6.1 g
Carbohydrates17 g
Fiber0.3 g
Sugars2.5 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol137 mg
Sodium90 mg
Potassium177 mg
Calcium52 mg
Iron1.6 mg
Magnesium14 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C34 mg
Vitamin A56 mcg
Vitamin E1.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate33 mcg
Choline102 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.
OXFOED PUDDING. M. A. Sadler, Aurora. A quarter of a pound of crackers pounded, a quarter of a pound of currants washed, a quarter of a pound of suet shred fine, half a large spoon of fine sugar; some grated nutmeg ; mince it all together, then take the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.