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Syrup Pudding
From Recipes for the million, 1891
Serves 4
Serve with sweet sauce.
Presented as published in 1891. 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
548Calories
2 gProtein
3 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein2 g
Carbohydrates3.4 g
Fiber0 g
Sugars2.9 g
Total Fat59 g
Saturated Fat18 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol65 mg
Sodium2683 mg
Potassium92 mg
Calcium207 mg
Iron0.3 mg
Magnesium7.9 mg
Phosphorus110 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline80 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 208. The excerpt below is the record exactly as published.
SYRUP PUDDING. — Mix with the flour half a saltspoonful of salt, two teaspoonfuls of baking powder, and a quarter of a pound of suet or dripping ; add two tablespoonfuls of syrup dissolved in half a pint of milk
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