Plain-Veruit Pudding

Name: Plain-Veruit Pudding
Ingredients: One cup suet; three cups flour; one cup currants; one cup molasses; one cup of milk; one teaspoon of soda; one of salt; one of ginger; half teaspoon cloves; one of cinnamon

From The Common sense recipe book, 1898

Presented as published in 1898. 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

4589Calories

54 gProtein

570 gCarbs

237 gFat

Full nutrition (34 nutrients)

Calories4589 kcal

Protein54 g

Carbohydrates570 g

Fiber0.5 g

Sugars261 g

Total Fat237 g

Saturated Fat128 g

Monounsaturated Fat76 g

Polyunsaturated Fat8.2 g

Omega-30 g

Cholesterol190 mg

Sodium2623 mg

Potassium6143 mg

Calcium1125 mg

Iron39 mg

Magnesium965 mg

Phosphorus860 mg

Zinc5.6 mg

Copper2.3 mg

Manganese8.9 mg

Vitamin D2.3 mcg

Vitamin C203 mg

Vitamin A92 mcg

Vitamin E4.9 mg

Vitamin K10 mcg

Vitamin B62.8 mg

Vitamin B122 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)30 mg

Folate605 mcg

Choline102 mg

Caffeine0 mg

Water428 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 68. The excerpt below is the record exactly as published.

PLAIN-VERUIT PUDDING: Mrs. Hamilton. One cup suet, three cups flour, one cup currants, one cup molasses, one cup of milk, one teaspoon of soda, one of salt, ene of ginger, half teaspoon cloves, and one of cinnamon

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