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Tadcaster Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for half a dozen persons.
Presented as published in 1892. 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
569Calories
9 gProtein
69 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein8.9 g
Carbohydrates69 g
Fiber1 g
Sugars20 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol25 mg
Sodium143 mg
Potassium308 mg
Calcium153 mg
Iron3.9 mg
Magnesium33 mg
Phosphorus162 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C26 mg
Vitamin A16 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate93 mcg
Choline11 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1960. The excerpt below is the record exactly as published.
Tadcaster Pudding. — Shred eight ounces of suet very finely, and mix it with a pound of flour ; or, if preferred, rub six ounces of butter or good beef dripping into a pound of flour. Add a pinch of salt, two heaped tea-spoonfuls of baking-powder, four ounces of well-washed currants, four ounces of chopped and stoned raisins, two ounces of moist sugar, and half a nutmeg grated. ]Mix the dry'in- gredicnts together thoroughly. Dissolve a dessert-spoonful of treacle in about three- quarters of a pint of mil
Cook this with the app: pantry check, scaling, and the assistant.