Treacle Layer Pudding
From The new Albatross recipe book, 1930
Presented as published in 1930. 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
134Calories
1 gProtein
15 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein1.5 g
Carbohydrates15 g
Fiber0.4 g
Sugars3.6 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium128 mg
Potassium19 mg
Calcium2.9 mg
Iron0.8 mg
Magnesium3.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline1.4 mg
Caffeine0 mg
Water3.5 g
As published
This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 9. The excerpt below is the record exactly as published.
TREACLE LAYER PUDDING Roll out half the suet pastry (see page 7) and line a greased bowl with it. Put in a dessertspoon of treacle.
Cook this with the app: pantry check, scaling, and the assistant.