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Pudding No. 3
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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
597Calories
6 gProtein
83 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein5.7 g
Carbohydrates83 g
Fiber1.1 g
Sugars46 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium356 mg
Potassium884 mg
Calcium299 mg
Iron5.2 mg
Magnesium124 mg
Phosphorus159 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.7 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate64 mcg
Choline9.8 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 119. The excerpt below is the record exactly as published.
One cup suet, two and one-half of flour, i of raisins, I of currants, a small cup of molasses, spice to taste, I dessert-spoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.