dairy-freenut-freesoy-freefish-freeshellfish-free
Snowden Pudding
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
731Calories
22 gProtein
80 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein22 g
Carbohydrates80 g
Fiber5.5 g
Sugars32 g
Total Fat37 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol389 mg
Sodium742 mg
Potassium420 mg
Calcium195 mg
Iron5.4 mg
Magnesium49 mg
Phosphorus321 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.6 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate123 mcg
Choline311 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 107. The excerpt below is the record exactly as published.
SNOWDEN PUDDING — MARROW PUDDING. 159 Snowden Pudding.— One breakfast-cupful of suet, one breakfast- cupful of bread crumbs, one breakfast-cupful of sugar, two eggs, one wine-glassful of sherry, one lemon
Cook this with the app: pantry check, scaling, and the assistant.