Tasmanian 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
887Calories
31 gProtein
131 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein31 g
Carbohydrates131 g
Fiber5.2 g
Sugars74 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol274 mg
Sodium350 mg
Potassium1501 mg
Calcium957 mg
Iron2 mg
Magnesium109 mg
Phosphorus881 mg
Zinc4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C14 mg
Vitamin A321 mcg
Vitamin E1.1 mg
Vitamin K2.3 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline290 mg
Caffeine0 mg
Water1002 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 11. The excerpt below is the record exactly as published.
Tasmanian Pudding. Take 2-oz. large sago and swell in a pan on the fire in J-pint of milk. Pare, core and slice 2 large apples, put them in the oven with a little sugar and water and cook till tender. Take the sago from the fire when it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with the sago, and add £ teaspoonful grated ginger
Cook this with the app: pantry check, scaling, and the assistant.