Sultana and Crumb Pudding

From Instruction in cookery (London School Board receipts), 1890

Less suet may be used.

Presented as published in 1890. 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

5613Calories

105 gProtein

764 gCarbs

245 gFat

Full nutrition (34 nutrients)

Calories5613 kcal

Protein105 g

Carbohydrates764 g

Fiber18 g

Sugars232 g

Total Fat245 g

Saturated Fat128 g

Monounsaturated Fat77 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol369 mg

Sodium1904 mg

Potassium3226 mg

Calcium980 mg

Iron40 mg

Magnesium336 mg

Phosphorus1473 mg

Zinc9.6 mg

Copper1.9 mg

Manganese6.1 mg

Vitamin D3.3 mcg

Vitamin C7.3 mg

Vitamin A158 mcg

Vitamin E4.5 mg

Vitamin K31 mcg

Vitamin B61.6 mg

Vitamin B123.2 mcg

Thiamin (B1)6.6 mg

Riboflavin (B2)4 mg

Niacin (B3)49 mg

Folate1001 mcg

Choline261 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 16. The excerpt below is the record exactly as published.

SULTANA AND CRUMB PUDDING. Ingredients : — | lb. of Bread Crumbs. | lb. of Suet. 1 lb. of Flour. | lb. of Sultanas. 2 ozs. of Sugar. | teaspoonful of Grated Nutmeg. A pinch of Salt. | pint of Milk. 1 Egg

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