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Sunday Pudding
From Cookery and housekeeping, 1882
Serves 10
Presented as published in 1882. 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
866Calories
10 gProtein
110 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein10 g
Carbohydrates110 g
Fiber3.1 g
Sugars54 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol31 mg
Sodium182 mg
Potassium451 mg
Calcium79 mg
Iron4.5 mg
Magnesium39 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate100 mcg
Choline11 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 160. The excerpt below is the record exactly as published.
Sunday Pudding. I lb. flour ; \ lb. breadcrumbs ; I lb. suet ; \ lb. sugar ; I lb. raisins
Cook this with the app: pantry check, scaling, and the assistant.