Steamed Treacle Layer Pudding

Name: Steamed Treacle Layer Pudding
Ingredients: 10 oz. flour; 1 large teaspoonful baking powder; 4 lb. treacle; 4 oz. suet; 2 tablespoonfuls breadcrumbs; Water to mix; Lemon rind, grated

From The doctors' cookery book, 1938

Presented as published in 1938. 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

6983Calories

36 gProtein

1571 gCarbs

112 gFat

Full nutrition (33 nutrients)

Calories6983 kcal

Protein36 g

Carbohydrates1571 g

Fiber11 g

Sugars1333 g

Total Fat112 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.9 g

Cholesterol77 mg

Sodium1629 mg

Potassium1731 mg

Calcium708 mg

Iron83 mg

Magnesium280 mg

Phosphorus597 mg

Zinc6.2 mg

Copper0.9 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3 mcg

Vitamin E2 mg

Vitamin K4.9 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)22 mg

Folate480 mcg

Choline17 mg

Caffeine0 mg

Water587 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 8. The excerpt below is the record exactly as published.

STEAMED TREACLE LAYER PUDDING 10 oz. flour 1 large teaspoonful baking powder Lemon rind, grated Pastry unless self-raising flour is used 4 Ib. treacle 4 oz. suet 2 tablespoonfuls breadcrumbs Water to mix

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