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Pudding a la Scoones

Name: Pudding a la Scoones
Yield: 3 servings
Ingredients: Take of apples finely minced, six ounces; currants, six ounces; suet, four ounces; sultana raisins, four ounces; sugar, four ounces; three ounces of fine bread-crumbs; the grated rind, and the strained juice of a small lemon; three well-beaten eggs; two spoonsful of brandy

From Modern cookery, in all its branches, 1884

Serves 3

Presented as published in 1884. 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

748Calories

9 gProtein

87 gCarbs

41 gFat

Full nutrition (35 nutrients)

Calories748 kcal

Protein9.4 g

Carbohydrates87 g

Fiber2.9 g

Sugars69 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol212 mg

Sodium85 mg

Potassium638 mg

Calcium96 mg

Iron2.4 mg

Magnesium38 mg

Phosphorus188 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C124 mg

Vitamin A88 mcg

Vitamin E1.8 mg

Vitamin K3.2 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate29 mcg

Choline157 mg

Caffeine0 mg

Alcohol3.1 g

Water177 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 370. The excerpt below is the record exactly as published.

PUDDING A LA SCOONES. Take of apples finely minced, and of currants, six ounces each ; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs, the grated rind, and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy

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