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Save-all Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: about an hour. Serves five or six.
Presented as published in 1892. 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
317Calories
10 gProtein
49 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein9.6 g
Carbohydrates49 g
Fiber2.7 g
Sugars13 g
Total Fat9.4 g
Saturated Fat4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol65 mg
Sodium385 mg
Potassium177 mg
Calcium175 mg
Iron3 mg
Magnesium27 mg
Phosphorus129 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C6.7 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate8.7 mcg
Choline51 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1730. The excerpt below is the record exactly as published.
Save-all Pudding.— Put any scraps of bread there may bo into a bowl, and over a quarter of a pound of these i^our a pint of boil- ing milk. Let the bread soak till soft, then beat it well with a fork till no lumps remain. Add, whilst beating, two eggs, two table- spoonfuls of finely-shred suet, or a slice of sweet butter or di-ii^ping, two table-spoonfuls of picked currants, two table-spoonfuls of pow- dered sugar, and a quarter of a nutmeg grated, or any other suitable flavouring. Two apples
Cook this with the app: pantry check, scaling, and the assistant.