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Six Cup Pudding
From Cookery for every household, 1914
Serves 1
A cupful of currants and sultanas may be used instead of the jam. Time to steam: 3 hours. Sufficient for 5 or 6 persons. Probable cost: 6 d.
Presented as published in 1914. 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
486Calories
4 gProtein
63 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein4 g
Carbohydrates63 g
Fiber0.3 g
Sugars38 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol20 mg
Sodium13145 mg
Potassium97 mg
Calcium47 mg
Iron1.7 mg
Magnesium11 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2.2 mg
Vitamin A8 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate43 mcg
Choline8.4 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.
Six Cup Pudding 1 tea-cupful flour. 1 tea-cupful sugar. 1 tea-cupful bread- crumbs. 1 tea-cupful chopped suet. 1 tea-cupful milk. 1 tea-cupful jam. | tea-sp. carbonate of soda. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.