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Rothesay Pudding
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
938Calories
16 gProtein
87 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein16 g
Carbohydrates87 g
Fiber2.6 g
Sugars5.7 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat19 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol42 mg
Sodium511 mg
Potassium243 mg
Calcium153 mg
Iron6 mg
Magnesium44 mg
Phosphorus194 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0.9 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate152 mcg
Choline17 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 122. The excerpt below is the record exactly as published.
Rothesay Pudding'. I lb Flour, 1 lb. Bread Crumbs, i lb. Suet, 1 teacupful Easpberry or Goose- berry Jam, 1 teacup Milk, 1 dessertspoonful Sugar, 1 Egg, ^ teaspoonful Carbonate of Soda, 4 teaspoonful Vinegar
Cook this with the app: pantry check, scaling, and the assistant.