Ripon Pudding
From A second Dudley book of cookery and other recipes, 1914
Serve with Sherry sauce.
Presented as published in 1914. 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
2497Calories
30 gProtein
221 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2497 kcal
Protein30 g
Carbohydrates221 g
Fiber5.4 g
Sugars89 g
Total Fat170 g
Saturated Fat91 g
Monounsaturated Fat56 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol302 mg
Sodium568 mg
Potassium571 mg
Calcium197 mg
Iron15 mg
Magnesium82 mg
Phosphorus366 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E3.3 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate278 mcg
Choline170 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 87. The excerpt below is the record exactly as published.
RIPON PUDDING SIX ounces of chopped suet, six ounces of stoned raisins, four ounces of flour, two ounces of breadcrumbs, the grated rind of one lemon, four ounces of treacle, one whole egg and a little milk
Cook this with the app: pantry check, scaling, and the assistant.