Sultana Pudding
From English and French cookery, 1890
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
1231Calories
51 gProtein
160 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1231 kcal
Protein51 g
Carbohydrates160 g
Fiber7.2 g
Sugars86 g
Total Fat45 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol489 mg
Sodium518 mg
Potassium1913 mg
Calcium1262 mg
Iron4.1 mg
Magnesium220 mg
Phosphorus1452 mg
Zinc7.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E2 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)3 mg
Folate72 mcg
Choline489 mg
Caffeine0 mg
Water946 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.
Sultana Pudding. — Cornflour may be used, in the proportion of 3J ounces to a quart of milk. After boiling, and briskly stirring for 8 minutes, beat up and’add 2 eggs, with 3 tablespoonfuls of sugar, and add the sultanas
Cook this with the app: pantry check, scaling, and the assistant.