Pudding

Name: Pudding
Ingredients: 6 oz. flour; lb. suet; 6 oz. treacle; ^ teaspoonful ground ginger; 6 oz. bread crumbs; .J teaspoonful baking powder; 1 egg; A little salt

From Domestic cookery, 1886

Presented as published in 1886. 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

5637Calories

48 gProtein

381 gCarbs

438 gFat

Full nutrition (34 nutrients)

Calories5637 kcal

Protein48 g

Carbohydrates381 g

Fiber8 g

Sugars135 g

Total Fat438 g

Saturated Fat239 g

Monounsaturated Fat145 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol308 mg

Sodium1850 mg

Potassium780 mg

Calcium639 mg

Iron26 mg

Magnesium147 mg

Phosphorus648 mg

Zinc5.1 mg

Copper0.8 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E6.9 mg

Vitamin K28 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)24 mg

Folate459 mcg

Choline51 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 38. The excerpt below is the record exactly as published.

PUDDING. 6 oz. flour lb. suet 6 oz. treacle ^ teaspoonful ground ginger 6 oz. bread crumbs .J teaspoonful baking powder 1 egg A little salt

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