dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Transparent Snowden Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe attributed to Miss A. Todd.
Presented as published in 1907. 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
820Calories
9 gProtein
70 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein8.6 g
Carbohydrates70 g
Fiber2.9 g
Sugars31 g
Total Fat56 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat3 g
Cholesterol39 mg
Sodium427 mg
Potassium175 mg
Calcium132 mg
Iron3.1 mg
Magnesium28 mg
Phosphorus105 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.1 mcg
Vitamin E0.9 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate63 mcg
Choline13 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 55. The excerpt below is the record exactly as published.
Transparent Snowden Pudding’. jib. Breadcrumbs. jib. fresh Beef Suet, chopped fine. Mb. brown Sugar. Juice of i Lemon and ^ the rind grated
Cook this with the app: pantry check, scaling, and the assistant.