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Town Pudding
From A year's cookery, 1880
Serves 6
No additional moisture is needed.
Presented as published in 1880. 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
514Calories
6 gProtein
59 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein5.9 g
Carbohydrates59 g
Fiber2.3 g
Sugars34 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.8 g
Cholesterol20 mg
Sodium796 mg
Potassium126 mg
Calcium72 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate45 mcg
Choline8.4 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 321. The excerpt below is the record exactly as published.
Town Pudding. — Chop six ounces of suet finely. Mix with it half a pound of fine bread crumbs, half a pound chopped apples, weighed after being pared and cored, six ounces of moist sugar, and a little grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.