Rhubarb Pudding
From Cookery book, 1940
Serve turned out.
Presented as published in 1940. 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
10399Calories
124 gProtein
1070 gCarbs
676 gFat
Full nutrition (33 nutrients)
Calories10399 kcal
Protein124 g
Carbohydrates1070 g
Fiber47 g
Sugars178 g
Total Fat676 g
Saturated Fat157 g
Monounsaturated Fat276 g
Polyunsaturated Fat166 g
Cholesterol133 mg
Sodium9923 mg
Potassium4065 mg
Calcium1111 mg
Iron56 mg
Magnesium379 mg
Phosphorus1360 mg
Zinc9 mg
Copper1.9 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A45 mcg
Vitamin E8.1 mg
Vitamin K534 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)7.3 mg
Riboflavin (B2)5.3 mg
Niacin (B3)63 mg
Folate1281 mcg
Choline172 mg
Caffeine0 mg
Water1039 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 20. The excerpt below is the record exactly as published.
Rhubarb Pudding Number 5. Time 14-2 hours. Shelf 5th. 4 lb. suet pastry (see recipe, p. 52). 2 Ibs. rhubarb. 6 ozs. brown sugar. 2 ozs. butter or margarine
Cook this with the app: pantry check, scaling, and the assistant.