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Parson’s Pudding
From A year's cookery, 1880
Serves 1
This pudding is generally liked by children.
Presented as published in 1880. 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
418Calories
3 gProtein
76 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein2.8 g
Carbohydrates76 g
Fiber4.7 g
Sugars49 g
Total Fat15 g
Saturated Fat7.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.8 g
Cholesterol10 mg
Sodium3.4 mg
Potassium687 mg
Calcium80 mg
Iron2 mg
Magnesium41 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C217 mg
Vitamin A21 mcg
Vitamin E1.5 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate0.1 mcg
Choline13 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 223. The excerpt below is the record exactly as published.
Parson’s Pudding. and Butter. Bread and Milk, Cheese. Breakfast. — Devilled Eggs (February 27th); Ham boiled day before yesterday ; Scones (May 23rd) ; Bread and Milk (J anuary 25th). Luncheon. — Fish Cakes (January 13th) ; Plain Bice Pudding (F ebruary 24th). Dinner. — Potato Puifle (January 26th); Lamb served yesterday ; Mint Sauce (March 25th) ; Potato Salad (April 12th). Parson’s Padding. — Make some good suet crust (June 25th) ; roll this out as for Boly-poly Pudding (August IStli), and spread over the surface a mixture made of apples, pared, cored, and chopped small, picked and washed currants, and a little moist sugar. Sprinkle finely- chopped sue
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Cook this with the app: pantry check, scaling, and the assistant.