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Steamed English Pudding

Name: Steamed English Pudding
Yield: 8 servings
Ingredients: three cups of flour; one cup of chopped suet; one cup of milk; one cup of raisins; one cup of molasses; one teaspoonful of soda; one teaspoonful of cinnamon; one teaspoonful of cloves; a little salt

From The New century cook book, 1899

Serves 8

Mrs. J. W. Nicholson.

Presented as published in 1899. 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

635Calories

7 gProtein

88 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein7.4 g

Carbohydrates88 g

Fiber1.3 g

Sugars48 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol24 mg

Sodium37 mg

Potassium899 mg

Calcium152 mg

Iron5.1 mg

Magnesium126 mg

Phosphorus123 mg

Zinc0.7 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0.3 mcg

Vitamin C0.6 mg

Vitamin A9.8 mcg

Vitamin E0.5 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate77 mcg

Choline15 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 125. The excerpt below is the record exactly as published.

Steamed English Pudding. Three cups of flour, one cup of chopped suet, one cup of milk, one cup raisins, one cup of molasses, one teaspoonful of soda, one teaspoonful of cinnamon, one teaspoonful of cloves, a little salt

Cook this with the app: pantry check, scaling, and the assistant.