The Capital Pudding

Name: The Capital Pudding
Ingredients: a quarter of a pound of suet; half a pound of flour; one small teaspoonful of baking powder; one of carbonate of soda; four tablespoonfuls of strawberry and greengage jam; a gill of milk

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

2096Calories

31 gProtein

237 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories2096 kcal

Protein31 g

Carbohydrates237 g

Fiber0.9 g

Sugars45 g

Total Fat114 g

Saturated Fat62 g

Monounsaturated Fat37 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol92 mg

Sodium1815 mg

Potassium572 mg

Calcium472 mg

Iron14 mg

Magnesium81 mg

Phosphorus497 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1.2 mcg

Vitamin C7 mg

Vitamin A39 mcg

Vitamin E1.9 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)16 mg

Folate373 mcg

Choline36 mg

Caffeine0 mg

Water159 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

The Capital Pudding. Shred a quarter of a pound of suet with half a pound of flour, one small teaspoonful of baking powder, and one of carbonate of soda ; then add four tablespoonfuls of strawberry and greengage jam, and stir well with a gill of milk

Cook this with the app: pantry check, scaling, and the assistant.