Rolled Jam Pudding

Name: Rolled Jam Pudding
Ingredients: half a pound of flour; 2 ozs. of bread crumbs; 4 ozs. of finely chopped beef suet; one teaspoonful of baking powder; gills of water; half of a teaspoonful of salt; about a quarter of a pound of jam

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

2340Calories

34 gProtein

295 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories2340 kcal

Protein34 g

Carbohydrates295 g

Fiber3.8 g

Sugars59 g

Total Fat113 g

Saturated Fat60 g

Monounsaturated Fat36 g

Polyunsaturated Fat4.8 g

Cholesterol77 mg

Sodium2104 mg

Potassium527 mg

Calcium437 mg

Iron17 mg

Magnesium93 mg

Phosphorus474 mg

Zinc2.8 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K7.8 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate437 mcg

Choline26 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Rolled Jam Pudding. Take half a pound of flour, 2 ozs. of bread crumbs, 4 ozs. of finely chopped beef suet, one teaspoonful of baking powder, gills of water, half of a teaspoonful of salt, and about a quarter of a pound of jam

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