Pudding
From Gas cookery, 1885
Serve with marmalade sauce made as follows: Put 2 ozs. of marmalade into a small stewpan with 2 ozs. of loaf sugar and 1 gill of water. Let it boil quickly for five minutes, and strain it round the pudding on the dish.
Presented as published in 1885. 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
3352Calories
47 gProtein
260 gCarbs
246 gFat
Full nutrition (34 nutrients)
Calories3352 kcal
Protein47 g
Carbohydrates260 g
Fiber11 g
Sugars99 g
Total Fat246 g
Saturated Fat124 g
Monounsaturated Fat77 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol559 mg
Sodium1838 mg
Potassium666 mg
Calcium489 mg
Iron13 mg
Magnesium114 mg
Phosphorus620 mg
Zinc5.1 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D2 mcg
Vitamin C5 mg
Vitamin A160 mcg
Vitamin E4.7 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate298 mcg
Choline346 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 24. The excerpt below is the record exactly as published.
PUDDINGS. n flliannalafce putting. Ingredients.— X lb. of Bread Crumbs, X lb- Suet, 2 ozs. of Marmalade, 2 ozs. Moist Sugar, 2 Eggs, X 0z- of Butter. Method, — Well grease a basin or mould with the butter. Chop the suet finely and mix all the in- gredients well together, and put the mixture into the basin. Cover with a buttered paper and steam it four hours. Serve with marmalade sauce made as follows : — Put 2 ozs. of marmalade into a small stewpan with 2 ozs. of loaf sugar and 1 gill of water. Let it boil quickly for five minutes, and strain it round the pudding on the dish. IRuremberf} pubMngs. Ingredients. — X pint Golden Syrup, X lb. Flour, X lb. Suet
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