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Snowdon Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: about 1 hour. Serves 4-5.
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
631Calories
13 gProtein
68 gCarbs
33 gFat
Full nutrition (35 nutrients)
Calories631 kcal
Protein13 g
Carbohydrates68 g
Fiber2.8 g
Sugars20 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol159 mg
Sodium477 mg
Potassium185 mg
Calcium131 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus177 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C1.9 mg
Vitamin A60 mcg
Vitamin E0.9 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate81 mcg
Choline122 mg
Caffeine0 mg
Alcohol0.4 g
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1828. The excerpt below is the record exactly as published.
Snowdon Pudding. — Shred four ounces of beef suet very finely, and mix with it a pinch of salt, two table-spoonfuls of pounded sugar, one ounce of sago, three ounces of orange marmalade, half a pound of grated bread- crumbs, three well-beaten eggs, and a dessert- spoonful of brand
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