Samaritan Pudding
From The Samaritan cookery book, 1903
Mrs. Graham, 2 Balmoral Terrace, Crosshill.
Presented as published in 1903. 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
3211Calories
58 gProtein
649 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories3211 kcal
Protein58 g
Carbohydrates649 g
Fiber38 g
Sugars272 g
Total Fat118 g
Saturated Fat7.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1008 mg
Sodium376 mg
Potassium3021 mg
Calcium449 mg
Iron23 mg
Magnesium261 mg
Phosphorus1100 mg
Zinc8.1 mg
Copper1.8 mg
Manganese14 mg
Vitamin D4 mcg
Vitamin C86 mg
Vitamin A364 mcg
Vitamin E4.9 mg
Vitamin K35 mcg
Vitamin B61.8 mg
Vitamin B121.8 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)18 mg
Folate918 mcg
Choline688 mg
Caffeine0 mg
Water2259 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 39. The excerpt below is the record exactly as published.
SAMARITAN PUDDING. 2 cupful of rice, i pint of new milk. A piece of butter. 4 tablespoonfuls of sugar. 3 cloves. Apples. 4 eggs. i glass of sherry. Put the rice, milk, sugar, cloves, and a piece of butter the size of a nut into a saucepan, and simmer gently till the milk is absorbed and the rice tender. Take out the cloves, beat the rice thoroughly, and add about a dozen apples
Cook this with the app: pantry check, scaling, and the assistant.