Pudding a la Concorde

Name: Pudding a la Concorde
Ingredients: 6 oz. finely-minced suet; 4 oz. apricot jam; 3 oz. candied cherries; 2 oz. sugar; Grated rind of an orange; 1 glass of sherry; 4 oz. flour; 2 oz. minced apple; 3 oz. mixed peel, finely minced; £ teaspoonful cinnamon; 3 small eggs; £ pint cream or milk

From Choice cookery, 1888

Serve with German egg sauce or custard sauce.

Presented as published in 1888. 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

3364Calories

38 gProtein

360 gCarbs

177 gFat

Full nutrition (34 nutrients)

Calories3364 kcal

Protein38 g

Carbohydrates360 g

Fiber15 g

Sugars203 g

Total Fat177 g

Saturated Fat94 g

Monounsaturated Fat59 g

Polyunsaturated Fat8.4 g

Omega-30.1 g

Cholesterol674 mg

Sodium422 mg

Potassium1232 mg

Calcium361 mg

Iron12 mg

Magnesium114 mg

Phosphorus532 mg

Zinc3.8 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D3 mcg

Vitamin C228 mg

Vitamin A256 mcg

Vitamin E4.5 mg

Vitamin K7.2 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)9.9 mg

Folate311 mcg

Choline462 mg

Caffeine0 mg

Water631 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 25. The excerpt below is the record exactly as published.

PUDDING A LA CONCORDE. 6 o z. finely-minced suet 4 oz. apricot jam 3 oz. candied cherries 2 oz. sugar Grated rind of an orange 1 glass of sherry 4 oz. flour 2 oz. minced apple 3 oz. mixed peel, finely minced £ teaspoonful cinnamon 3 small eggs £ pint cream or milk

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