Steamed Apricot Pudding
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
4371Calories
22 gProtein
968 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories4371 kcal
Protein22 g
Carbohydrates968 g
Fiber2.6 g
Sugars832 g
Total Fat58 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat3 g
Cholesterol39 mg
Sodium1132 mg
Potassium1410 mg
Calcium1094 mg
Iron16 mg
Magnesium133 mg
Phosphorus356 mg
Zinc2 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K5.8 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate251 mcg
Choline31 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 7. The excerpt below is the record exactly as published.
Steamed Apricot Pudding. This is a foundation pudding, and other kinds of fruit, such as raisins, dates and figs, can be used instead of the apricots. You will require: 4ozs. flour 4ozs. fruit 2ozs. breadcrumbs 1 dessertspoon treacle 2ozs. suet 1 teaspoon baking poweet 30Z. brown sugar Pinch salt Little milk or water
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