Sir Watkins Pudding
From The new practical cookery guide, 1913
Presented as published in 1913. 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
4201Calories
30 gProtein
490 gCarbs
238 gFat
Full nutrition (34 nutrients)
Calories4201 kcal
Protein30 g
Carbohydrates490 g
Fiber7.8 g
Sugars362 g
Total Fat238 g
Saturated Fat128 g
Monounsaturated Fat79 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol533 mg
Sodium956 mg
Potassium612 mg
Calcium300 mg
Iron8.4 mg
Magnesium68 mg
Phosphorus450 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C28 mg
Vitamin A160 mcg
Vitamin E5.1 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.1 mg
Folate186 mcg
Choline354 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 156. The excerpt below is the record exactly as published.
r Watkins — Pudding made with chopped beef suet , breadcrumbs, sugar, eggs, and marmalade
Cook this with the app: pantry check, scaling, and the assistant.