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Pound Pudding

Name: Pound Pudding
Yield: 20 servings
Ingredients: Two pounds of finely-chopped suet; two pounds of currants; two pounds of raisins; one pound of breadcrumbs; one pound of flour; four ounces of shredded mixed peel; two teaspoonfuls of ground ginger; one grated nutmeg; one pint of milk; eight eggs

From Soyer's standard cookery, 1912

Serves 20

Presented as published in 1912. 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

775Calories

12 gProtein

79 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories775 kcal

Protein12 g

Carbohydrates79 g

Fiber3.4 g

Sugars32 g

Total Fat48 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol108 mg

Sodium220 mg

Potassium638 mg

Calcium144 mg

Iron4.4 mg

Magnesium52 mg

Phosphorus207 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.6 mcg

Vitamin C83 mg

Vitamin A45 mcg

Vitamin E1.4 mg

Vitamin K4.8 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.7 mg

Folate74 mcg

Choline74 mg

Caffeine0 mg

Water87 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 190. The excerpt below is the record exactly as published.

Pound Pudding. INGREDIENTS. — Two pounds of finely-chopped suet, two pounds of currants, cleaned, two pounds of raisins, stoned, one pound of breadcrumbs, one pound of flour, four ounces of shredded mixed peel, two teaspoonfuls of ground ginger, one grated nutmeg, one pint of milk, eight eggs

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