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Steamed Pudding a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 5
Serve with a wine sauce.
Presented as published in 1918. 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
790Calories
9 gProtein
78 gCarbs
49 gFat
Full nutrition (35 nutrients)
Calories790 kcal
Protein8.9 g
Carbohydrates78 g
Fiber3 g
Sugars24 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol112 mg
Sodium175 mg
Potassium568 mg
Calcium190 mg
Iron3.5 mg
Magnesium36 mg
Phosphorus256 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C43 mg
Vitamin A50 mcg
Vitamin E1.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate52 mcg
Choline71 mg
Caffeine0 mg
Alcohol2.8 g
Water99 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.
Steamed Pudding a la Europeenne Pouding cuit a la vapeur, a la Europeenne One cup beef suet (chopped), one cup seeded raisins, one cup currants (washed and picked), one and a half cups grated bread, one cup flour, one teaspoon ginger, cinnamon, and nutmeg, one teaspoon Royal baking powder, half cup brown sugar, one cup milk, three tablespoons brandy, two tablespoons sherry, two eggs
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