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Picnic Pudding

Name: Picnic Pudding
Yield: 8 servings
Ingredients: 6ozs. of Flour; 6ozs. of Suet; fib. of Currants; A little Nutmeg; Ginger; and Candied Peel; 3 Eggs; 6ozs. of Breadcrumbs; 6ozs. of Raisins (cut); 6ozs. of Sugar; fpt. of Milk

From The King's College Hospital book of cooking recipes, 1907

Serves 8

Mrs. Beale.

Presented as published in 1907. 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

535Calories

9 gProtein

74 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories535 kcal

Protein9 g

Carbohydrates74 g

Fiber1.9 g

Sugars37 g

Total Fat24 g

Saturated Fat12 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol85 mg

Sodium192 mg

Potassium354 mg

Calcium87 mg

Iron3.4 mg

Magnesium32 mg

Phosphorus139 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C52 mg

Vitamin A34 mcg

Vitamin E0.8 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate67 mcg

Choline62 mg

Caffeine0 mg

Water48 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 53. The excerpt below is the record exactly as published.

Picnic Pudding. 6ozs. of Flour. 6ozs. of Suet, fib. of Currants. A little Nutmeg, Ginger, and Candied Peel. 3 Eggs. 6ozs. of Breadcrumbs. 6ozs. of Raisins (cut). 6ozs. of Sugar, fpt. of Milk

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