Scotch Pudding

Name: Scotch Pudding
Ingredients: 12 tablespoonfuls of bread-crumbs; 7 of chopped suet; 4 of moist sugar; 4 of orange marmalade; the rind of 1 lemon grated; 4 eggs; half a teacupful of milk

From Wholesome cookery, 1887

Presented as published in 1887. 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

1633Calories

29 gProtein

123 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories1633 kcal

Protein29 g

Carbohydrates123 g

Fiber11 g

Sugars94 g

Total Fat117 g

Saturated Fat60 g

Monounsaturated Fat40 g

Polyunsaturated Fat7.2 g

Omega-30.1 g

Cholesterol814 mg

Sodium323 mg

Potassium515 mg

Calcium265 mg

Iron4.9 mg

Magnesium43 mg

Phosphorus439 mg

Zinc3.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C136 mg

Vitamin A323 mcg

Vitamin E4 mg

Vitamin K4.3 mcg

Vitamin B60.6 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.8 mg

Folate117 mcg

Choline610 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 52. The excerpt below is the record exactly as published.

Scotch Pudding. 12 tablespoonfuls of bread-crumbs, 7 of chopped suet, 4 of moist sugar, 4 of orange marmalade, the rind of 1 lemon grated, 4 eggs, half a teacupful of milk

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