Parson’s Pudding

Name: Parson’s Pudding
Ingredients: J-lb. chopped suet; J-Ib. flour; j-lb. currants; J-lb. raisins; 1 tablespoonful moist sugar; 4 teaspoonful ground ginger; 4 teaspoonful salt

From The "ideal" cookery book, 1902

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

3672Calories

40 gProtein

410 gCarbs

219 gFat

Full nutrition (34 nutrients)

Calories3672 kcal

Protein40 g

Carbohydrates410 g

Fiber12 g

Sugars161 g

Total Fat219 g

Saturated Fat119 g

Monounsaturated Fat72 g

Polyunsaturated Fat7.8 g

Omega-30.1 g

Cholesterol154 mg

Sodium9420 mg

Potassium2905 mg

Calcium331 mg

Iron23 mg

Magnesium222 mg

Phosphorus653 mg

Zinc4 mg

Copper1.2 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C416 mg

Vitamin A27 mcg

Vitamin E5.9 mg

Vitamin K16 mcg

Vitamin B60.8 mg

Vitamin B120.6 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)19 mg

Folate378 mcg

Choline42 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 8. The excerpt below is the record exactly as published.

Parson’s Pudding. J-lb. chopped suet. J-Ib. flour, j-lb. currants. J-lb. raisins. 1 tablespoonful moist 4 leaspoonful ground sugar. ginger. 4 teaspoonful salt

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