Parson's Pudding
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
2283Calories
27 gProtein
175 gCarbs
163 gFat
Full nutrition (32 nutrients)
Calories2283 kcal
Protein27 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat163 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium16 mg
Potassium336 mg
Calcium46 mg
Iron13 mg
Magnesium62 mg
Phosphorus270 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate365 mcg
Choline9.5 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 30. The excerpt below is the record exactly as published.
PARSON’S PUDDING Ingredients : Six ounces of Suet Eight ounces of Flour Apples Currants Candied Peel
Cook this with the app: pantry check, scaling, and the assistant.