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Pepper Pudding
From The Landmarks club cook book, 1903
Serves 4
An excellent pudding to be eaten with hot leg of mutton.
Presented as published in 1903. 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
262Calories
6 gProtein
44 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein6.3 g
Carbohydrates44 g
Fiber0.1 g
Sugars0 g
Total Fat6.7 g
Saturated Fat3.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.3 mg
Sodium1.7 mg
Potassium86 mg
Calcium13 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0.4 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 81. The excerpt below is the record exactly as published.
PEPPER PUDDING. An excellent pudding to be eaten with hot leg of mutton is pepper pudding, “a Kentish dish.” This is simply an or- dinary or a rolled suet pudding with the addition of pepper, a teaspoonful to half a pound of flour
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