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Seven-Cup Pudding

Name: Seven-Cup Pudding
Yield: 8 servings
Ingredients: 1 cupful Flour; 1 do. Bread Crumbs (very fine); 1 do. Sugar; 1 do. minced Suet; 1 do. Jam; 1 do. Milk (sweet or skim); 1 tea-spoonful Salt; 1 do. Baking Powder

From Tried favourites cookery book, 1909

Serves 8

Presented as published in 1909. 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

590Calories

5 gProtein

76 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories590 kcal

Protein5.1 g

Carbohydrates76 g

Fiber1 g

Sugars47 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol24 mg

Sodium476 mg

Potassium130 mg

Calcium107 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus94 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C3.5 mg

Vitamin A9.7 mcg

Vitamin E0.5 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate44 mcg

Choline13 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 122. The excerpt below is the record exactly as published.

Seven-Cup Pudding. 1 cupful Flour, 1 do. Bread Crumbs (very fine), 1 do. Sugar, 1 do. minced Suet, 1 do. Jam, 1 do. Milk (sweet or skim), 1 do. Sultana Eaisins, 1 tea- spoonful Salt, 1 do. Baking Powder

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