dairy-freenut-freesoy-freefish-freeshellfish-free
Shropshire Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil is four hours. Sufficient for five or six persons.
Presented as published in 1892. 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
573Calories
19 gProtein
95 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories573 kcal
Protein19 g
Carbohydrates95 g
Fiber8 g
Sugars42 g
Total Fat14 g
Saturated Fat5.1 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol373 mg
Sodium860 mg
Potassium590 mg
Calcium160 mg
Iron4.6 mg
Magnesium99 mg
Phosphorus347 mg
Zinc2 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A189 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate70 mcg
Choline324 mg
Caffeine0 mg
Alcohol2.3 g
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1797. The excerpt below is the record exactly as published.
Shropshire Pudding. — Take half a pound of stale brown bread, and grate it finely. ]\Iix with the crumbs half a pound of finelj^-shred beef-suet, six table-spoonfuls of moist sugar, half a nutmeg grated, the strained juice and minced rind of a fresh lemon, and the well- beaten yoLks of four and the whites of two eggs. A spoonful of brandy may be added or not.
Cook this with the app: pantry check, scaling, and the assistant.