Saratoga Pudding

Name: Saratoga Pudding
Ingredients: One-fourth of a pound bread crumbs; 1/4 of a pound of suet; 1/4 of a pound of currants; 1/4 of a pound of sugar; 3 eggs; 1 teaspoonful extract of nutmeg

From 365 desserts, 1900

Serve with sweet sauce.

Presented as published in 1900. 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

2151Calories

38 gProtein

214 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories2151 kcal

Protein38 g

Carbohydrates214 g

Fiber5.6 g

Sugars121 g

Total Fat129 g

Saturated Fat66 g

Monounsaturated Fat43 g

Polyunsaturated Fat9 g

Omega-30.1 g

Cholesterol635 mg

Sodium1055 mg

Potassium823 mg

Calcium362 mg

Iron10 mg

Magnesium100 mg

Phosphorus573 mg

Zinc4.2 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D3 mcg

Vitamin C205 mg

Vitamin A254 mcg

Vitamin E4.5 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.3 mg

Folate195 mcg

Choline464 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 2. The excerpt below is the record exactly as published.

Saratoga Pudding. One-fourth of a pound bread crumbs, ^ of a pound of suet, % of a pound of cur- rants, 1^ of a pound of sugar, 3 eggs, lemon peel, 1 teaspoonful extract of nutmeg

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