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Toronto Pudding

Name: Toronto Pudding
Yield: 3 servings
Ingredients: 3 eggs; 4 apples; % Ib. of bread-crumbs; 4 oz. of sugar; 3 oz. of currants; salt; grated nutmeg to taste; the rind of 4 lemon

From The Ideal cook book, 1899

Serves 3

Presented as published in 1899. 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

433Calories

9 gProtein

90 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories433 kcal

Protein9.3 g

Carbohydrates90 g

Fiber8.6 g

Sugars66 g

Total Fat8.7 g

Saturated Fat3.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium3309 mg

Potassium591 mg

Calcium108 mg

Iron2.6 mg

Magnesium49 mg

Phosphorus181 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C132 mg

Vitamin A90 mcg

Vitamin E1.1 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate45 mcg

Choline163 mg

Caffeine0 mg

Water389 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 100. The excerpt below is the record exactly as published.

Toronto Pudding—Ingredients—3 eggs, 4 apples, % Ib. of bread-crumbs, 4 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of 4 lemon

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