Rhubarb Pudding

Name: Rhubarb Pudding
Ingredients: 16-ozs. CAKEOMA Cake Mixture.; 6-ozs. Suet (finely chopped).; Pinch salt.; 1 or 2 egss.; 4 pint milk.; 2-1bs. rhubarb.

From Recipes for cakes and puddings, 1930

Presented as published in 1930. 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

1861Calories

25 gProtein

53 gCarbs

174 gFat

Full nutrition (34 nutrients)

Calories1861 kcal

Protein25 g

Carbohydrates53 g

Fiber16 g

Sugars22 g

Total Fat174 g

Saturated Fat96 g

Monounsaturated Fat57 g

Polyunsaturated Fat7.5 g

Omega-30 g

Cholesterol331 mg

Sodium212 mg

Potassium3074 mg

Calcium1111 mg

Iron3.2 mg

Magnesium146 mg

Phosphorus498 mg

Zinc2.9 mg

Copper0.2 mg

Manganese1.8 mg

Vitamin D3.3 mcg

Vitamin C73 mg

Vitamin A203 mcg

Vitamin E5.6 mg

Vitamin K272 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.5 mg

Folate89 mcg

Choline255 mg

Caffeine0 mg

Water1109 g

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 12. The excerpt below is the record exactly as published.

RHUBARB PUDDING. (Any fresh fruit may be used.) 16-ozs. CAKEOMA Cake Mixture. 6-ozs. Suet (finely chopped). Pinch salt. 1 or 2 egss. 4 pint milk. 2-1bs. rhubarb.

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