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Plain Polled Pudding
From A year's cookery, 1880
Serves 2
Ensure to keep the pudding boiling until done.
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
831Calories
25 gProtein
176 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein25 g
Carbohydrates176 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium240 mg
Potassium309 mg
Calcium174 mg
Iron13 mg
Magnesium61 mg
Phosphorus294 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 97. The excerpt below is the record exactly as published.
Plain Polled Pudding. — Put a pound of flour into a bowl. Add a pinch of salt and a teaspoonful of baking powder, and rub in half a pound of sweet dripping. Stir in as much cold water as will make a stiff paste
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