Rothsay Pudding
From The art of living in Australia, 1893
Total Cost—7d. Time—Two Hours.
Presented as published in 1893. 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
4805Calories
94 gProtein
562 gCarbs
241 gFat
Full nutrition (34 nutrients)
Calories4805 kcal
Protein94 g
Carbohydrates562 g
Fiber10 g
Sugars58 g
Total Fat241 g
Saturated Fat125 g
Monounsaturated Fat76 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol355 mg
Sodium2440 mg
Potassium1366 mg
Calcium689 mg
Iron38 mg
Magnesium242 mg
Phosphorus1125 mg
Zinc8.2 mg
Copper1.4 mg
Manganese5.6 mg
Vitamin D2.2 mcg
Vitamin C1.8 mg
Vitamin A119 mcg
Vitamin E4.2 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B122.5 mcg
Thiamin (B1)6.6 mg
Riboflavin (B2)3.4 mg
Niacin (B3)46 mg
Folate996 mcg
Choline217 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 233. The excerpt below is the record exactly as published.
ROTHSAY PUDDING. Alb. Flour hd. |- lb. Bread Crumbs . i lb. Suet . 1 oz. Sugar 1 tablespoonful Vinegar 1 giU Milk 1 tablespoonful Raspberry Jam , lEgg . . . ^ teaspoonful Carbonate of Soda
Cook this with the app: pantry check, scaling, and the assistant.