Sultana Pudding

Name: Sultana Pudding
Ingredients: 3 ozs. of beef suet; 6 ozs. of bread crumbs; 2 ozs. of cleaned sultanas; half an ounce of castor sugar; beat up an egg; a table-spoonful of milk

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

1533Calories

31 gProtein

138 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories1533 kcal

Protein31 g

Carbohydrates138 g

Fiber7.7 g

Sugars26 g

Total Fat94 g

Saturated Fat48 g

Monounsaturated Fat30 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol246 mg

Sodium1328 mg

Potassium439 mg

Calcium360 mg

Iron9.2 mg

Magnesium82 mg

Phosphorus408 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E1.9 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate206 mcg

Choline179 mg

Caffeine0 mg

Water66 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

Sultana Pudding. Chop finely 3 ozs. of beef suet, and mix with 6 ozs. of bread crumbs, add to this 2 ozs. of cleaned sultanas and half an ounce of castor sugar; beat up an egg with a table- spoonful of mil

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