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School Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Mrs. Smart.
Presented as published in 1907. 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
399Calories
7 gProtein
58 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein6.5 g
Carbohydrates58 g
Fiber1.7 g
Sugars24 g
Total Fat17 g
Saturated Fat9.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol15 mg
Sodium1718 mg
Potassium270 mg
Calcium121 mg
Iron2.7 mg
Magnesium30 mg
Phosphorus128 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0.6 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate65 mcg
Choline10 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 54. The excerpt below is the record exactly as published.
School Pudding. {lb. Flour. 3 or 40ZS. Suet. 40ZS. Raisins, or more. 20ZS. Sugar. 1 Egg (or omit it). {pt. Milk. 1 teaspoonful Baking Powder (to be put in the Flour dry). Very little Nutmeg. A pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.