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Souse Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
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
151Calories
13 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein13 g
Carbohydrates2.5 g
Fiber0 g
Sugars1.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium139 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1865. The excerpt below is the record exactly as published.
Souse Pudding.— Take two eggs, with their weight in flour and sugar
Cook this with the app: pantry check, scaling, and the assistant.