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Pudding in Haste

Name: Pudding in Haste
Yield: 6 servings
Ingredients: Shred suet; put with grated bread; a few currants; the yolks of four eggs; and the white of two; some grated lemon peel; and ginger

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

420Calories

7 gProtein

3 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein7.2 g

Carbohydrates3.2 g

Fiber0 g

Sugars0.2 g

Total Fat42 g

Saturated Fat22 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol213 mg

Sodium74 mg

Potassium135 mg

Calcium39 mg

Iron1.2 mg

Magnesium11 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C34 mg

Vitamin A82 mcg

Vitamin E1.3 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline149 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 404. The excerpt below is the record exactly as published.

UDDINGS, in Haste.— Shred suet, and put with grated bread, a few currants, the yolks of four eggs, and the white of two, some grated lemon peel, ind ginger.

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