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Steamed Sultana Pudding
From The Swedish, French, American cook book, 1918
Serves 8
Serve with any 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
537Calories
7 gProtein
63 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories537 kcal
Protein6.9 g
Carbohydrates63 g
Fiber2.5 g
Sugars44 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol69 mg
Sodium188 mg
Potassium522 mg
Calcium148 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus197 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C1.8 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate26 mcg
Choline52 mg
Caffeine0 mg
Alcohol1.2 g
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 552. The excerpt below is the record exactly as published.
Steamed Sultana Pudding Pouding aux Raisins de Damas, cuit a la vapeur One pound sultana raisins, half pound of beef suet, one large coffee cup of bread crumbs, two tablespoons flour, one teaspoon Royal baking powder, three tablespoons sugar, two well-beaten eggs, one cup milk, one teaspoon ginger, half teaspoon nutmeg, two tablespoons brandy
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