Pudding

Name: Pudding
Ingredients: six ounces of flour; one egg; one pint of milk; a tablespoonful of suet; a quarter of a teaspoonful of baking powder; a quarter of a teaspoonful of salt

From The handy dictionary of cookery, 1890

This is a more substantial pudding.

Presented as published in 1890. 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

1113Calories

41 gProtein

155 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1113 kcal

Protein41 g

Carbohydrates155 g

Fiber0 g

Sugars24 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol255 mg

Sodium961 mg

Potassium1034 mg

Calcium726 mg

Iron11 mg

Magnesium110 mg

Phosphorus801 mg

Zinc4 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E1 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)12 mg

Folate296 mcg

Choline235 mg

Caffeine0 mg

Water485 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 105. The excerpt below is the record exactly as published.

pudding the same as above, only using the following proportions : six ounces of flour, one egg, one pint of milk, and a tablespoonful of suet, a quarter of a tea- spoonful of baking powder, and a quarter of a teaspoonful of salt

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