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Shropshire Pudding
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
398Calories
3 gProtein
31 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein3.1 g
Carbohydrates31 g
Fiber1 g
Sugars29 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol89 mg
Sodium30 mg
Potassium59 mg
Calcium20 mg
Iron0.6 mg
Magnesium9.3 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C6.7 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline58 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 102. The excerpt below is the record exactly as published.
Shropshire Pudding—Ingredients—¥ Ib. of suet, % Ib. of bread-crumbs, I lemon, juice and rind, 1 nutmeg, % Ib. of sugar, § eggs. Boil three hours and serve with sweet sauce. 613. Lemon Pudding (1)—Ingredients—2 eggs, 2 cupfuls of sugar, 4 tablespoonfuls of corn starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar; dissolve the corn starch in a little cold water, stir into it two tea- cupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a tea- spoonful of butter. Bake about fifteen minutes. When done spread over the top the beaten whites of the eggs and brown. 614. Lemon Pudding (2)—Ingredients—3{ of lb. of bread-crumbs, I qt. of milk, 3 oz. of butter, 1 lemon
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