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Spiced Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
A wire basket for holding puddings while boiling is an excellent thing.
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
482Calories
12 gProtein
105 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein12 g
Carbohydrates105 g
Fiber3.5 g
Sugars11 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium1302 mg
Potassium302 mg
Calcium234 mg
Iron16 mg
Magnesium43 mg
Phosphorus164 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate178 mcg
Choline6.3 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 121. The excerpt below is the record exactly as published.
SPICED PUDDING, fake I small square loaf baked bread, peel off the crust, cut in pieces and pour upon it i pint of boil- ing water, and add i tea-spoonful of salt. Take I pint of flour and add i tea-spoonful baking powder, 2 coffee-cups of raisins seeded and chopped. Mix all well with the flour, first powder and next rais- ins, then add the soaked bread, and i tea-spoon- ful of allspice, cinnamon, mace and cloves. Then add by degrees i coffee-cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.