Pouding Burbridge
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
1903Calories
17 gProtein
207 gCarbs
113 gFat
Full nutrition (33 nutrients)
Calories1903 kcal
Protein17 g
Carbohydrates207 g
Fiber5.3 g
Sugars127 g
Total Fat113 g
Saturated Fat61 g
Monounsaturated Fat37 g
Polyunsaturated Fat5.9 g
Cholesterol77 mg
Sodium1506 mg
Potassium407 mg
Calcium308 mg
Iron6.6 mg
Magnesium61 mg
Phosphorus212 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate126 mcg
Choline28 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 86. The excerpt below is the record exactly as published.
POUDING BURBRIDGE T?OVR ounces of brown sugar, four ounces of suet, four ounces of breadcrumbs, half a tea- spoonful of carbonate of soda, one tablespoonful of strawberry jam and one egg
Cook this with the app: pantry check, scaling, and the assistant.