Sultana Pudding

Name: Sultana Pudding
Ingredients: six ounces of flour; three ounces of sultanas; three ounces of chopped suet; an ounce of sugar; a teaspoonful of baking powder; an egg; a little milk

From The book of plain cooking, 1904

Presented as published in 1904. 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

1788Calories

29 gProtein

229 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1788 kcal

Protein29 g

Carbohydrates229 g

Fiber2.8 g

Sugars84 g

Total Fat87 g

Saturated Fat46 g

Monounsaturated Fat29 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol244 mg

Sodium571 mg

Potassium950 mg

Calcium378 mg

Iron12 mg

Magnesium83 mg

Phosphorus479 mg

Zinc2.4 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D1 mcg

Vitamin C2.7 mg

Vitamin A80 mcg

Vitamin E1.9 mg

Vitamin K6.2 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate299 mcg

Choline161 mg

Caffeine0 mg

Water71 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.

Sultana Pudding Take six ounces of flour, three ounces of sultanas, three ounces of chopped suet, an ounce of sugar, and a teaspoonful of baking powder. Mix with an egg and a little milk

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