Sultana Pudding
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
1733Calories
29 gProtein
215 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1733 kcal
Protein29 g
Carbohydrates215 g
Fiber2.8 g
Sugars70 g
Total Fat87 g
Saturated Fat46 g
Monounsaturated Fat29 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol244 mg
Sodium571 mg
Potassium950 mg
Calcium377 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 "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.
Sultana Pudding. 6-oz. flour. 3-oz. suet. 3-oz. sultanas. x-oz. sugar. 1 teaspoonful baking powder. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.