dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Paradise Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six persons.
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
593Calories
2 gProtein
65 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein1.8 g
Carbohydrates65 g
Fiber5.5 g
Sugars53 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol26 mg
Sodium1620 mg
Potassium345 mg
Calcium28 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A7.4 mcg
Vitamin E0.7 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline15 mg
Caffeine0 mg
Alcohol1.5 g
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1083. The excerpt below is the record exactly as published.
Paradise Pudding. — Shred four ounces of beef suet very finely, and mix with it an equal weight of finely-grated bread-crumbs, half a salt-spoonful of salt, four table-spoonfuls of moist sugar, half a salt-spoonful of grated nutmeg, the grated rind and strained juice of a fresh lemon or a bitter orange, and six largo apples, chopped small. Mix the diy ingredients thoroughly, then add three well-whisked eggs and a table-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.