Treacle Pudding

Name: Treacle Pudding
Ingredients: 1 lb. MILLENNIUM flour; i| teaspoonfuls BORWICK'S BAKING POWDER; 3 ozs. finely chopped suet; I lb. treacle; I teaspoonful sugar

From Borwick's cookery book, 1890

Presented as published in 1890. 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

1966Calories

1 gProtein

337 gCarbs

80 gFat

Full nutrition (33 nutrients)

Calories1966 kcal

Protein1.3 g

Carbohydrates337 g

Fiber0 g

Sugars336 g

Total Fat80 g

Saturated Fat44 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.7 g

Cholesterol58 mg

Sodium794 mg

Potassium300 mg

Calcium550 mg

Iron17 mg

Magnesium49 mg

Phosphorus709 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K3.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate0.9 mcg

Choline4.8 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 19. The excerpt below is the record exactly as published.

TREACLE PUDDING. 1 lb. MILLENNIUM flour. i| teaspoonfuls BORWICK'S BAKING POWDER 3 ozs. finely chopped suet. I lb. treacle. I teaspoonful sugar

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