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Snowdon Pudding
From Cookery and housekeeping, 1882
Serves 6
Presented as published in 1882. 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
507Calories
6 gProtein
36 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein5.7 g
Carbohydrates36 g
Fiber1.8 g
Sugars9.7 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Cholesterol26 mg
Sodium282 mg
Potassium85 mg
Calcium71 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate42 mcg
Choline8.3 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.
Snowdon Pudding. \ lb. suet ; \ lb. breadcrumbs ; 2 tablespoonsful of marmalade ; I dessert-spoonful of moist sugar. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.