Poor Man's Pudding
From Perfection in baking, 1895
Add nutmeg or mace if desired.
Presented as published in 1895. 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
1430Calories
15 gProtein
98 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories1430 kcal
Protein15 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat108 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.6 g
Cholesterol77 mg
Sodium481 mg
Potassium190 mg
Calcium287 mg
Iron7.7 mg
Magnesium36 mg
Phosphorus250 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate202 mcg
Choline6.4 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.
Poor Man's Pudding. About six stale biscuits (or three biscuits and three corn muffins) grated fine, add a handful of stoned raisins, some washed currants, a good handful of brown sugar, and one cupful of flour. Chop fine with the flour one-quarter of a pound of beef suet and one teaspoonful of good baking powder
Cook this with the app: pantry check, scaling, and the assistant.