Shredded Wheat Biscuit Pudding
From Plasmon cookery book, 1904
Excellent pudding for children.
Presented as published in 1904. 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
825Calories
7 gProtein
193 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories825 kcal
Protein6.8 g
Carbohydrates193 g
Fiber2.5 g
Sugars142 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium411 mg
Potassium424 mg
Calcium53 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate37 mcg
Choline45 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 14. The excerpt below is the record exactly as published.
SHREDDED WHEAT BISCUIT PUDDING.— (Excellent pudding for children.) Ingredients : 4 shredded wheat biscuits ; | lb. raspberry jam ; \ pint PI asm on stock ; 1 oz. castor sugar ; 12 drops vanilla essence. Method. — Take the shredded wheat biscuits ; halve them lengthwise, and spread inside with raspberry jam, or stewed raspberry puree. Lay them in a glass dish ; pour over them sufficient raspberry liquor (made by boiling raspberry jam in water, or with juice of fresh raspberry puree) to well soak the biscuits. Beat k pint of Plasmon stock
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