Treacle Pudding
From Chambers's cookery for young housewives, 1894
This makes an excellent cake if put into a well-buttered tin shape and baked for two hours in a slow oven.
Presented as published in 1894. 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
34335Calories
481 gProtein
4038 gCarbs
1838 gFat
Full nutrition (34 nutrients)
Calories34335 kcal
Protein481 g
Carbohydrates4038 g
Fiber82 g
Sugars1441 g
Total Fat1838 g
Saturated Fat974 g
Monounsaturated Fat594 g
Polyunsaturated Fat97 g
Omega-30 g
Cholesterol1606 mg
Sodium29014 mg
Potassium7632 mg
Calcium4002 mg
Iron260 mg
Magnesium1482 mg
Phosphorus5573 mg
Zinc48 mg
Copper8 mg
Manganese31 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E30 mg
Vitamin K185 mcg
Vitamin B64.1 mg
Vitamin B1212 mcg
Thiamin (B1)37 mg
Riboflavin (B2)17 mg
Niacin (B3)249 mg
Folate4910 mcg
Choline662 mg
Caffeine0 mg
Water917 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 61. The excerpt below is the record exactly as published.
TREACLE PUDDING. 109 SEA-PIE. 4 lb. beefsteak. 1 carrot. 2 onions. $ teaspoonful salt. 4 teaspoonful pepper. 4 teaspoonful baking- powder. 4 turnip. 4 lb. flour. 4 lb. suet. Water. Cut the steak in small pieces, and lay it in the bottom of a stew-pan. Add the vegetables, cut in slices ; season with salt and pepper. Pour in half a pint of cold water. Cover, and let heat while the crust is being prepared. Make a stiff paste with the flour, suet, baking-powder, salt, and as little water as possible. Poll out exactly the size of the stew-pan. Fit closely above the vegetables. Simmer for two hours, keeping the lid of the pan closed. Serve the meat and vege- tables in a bot dish, pour the gravy over, and lay the crust cut into four pieces on top. BISCUIT PUDDING. 1 cupful broken biscuit or cake. 4 pint milk. 2 eggs. 1 oz. butter. Sugar to taste. Frequently there is an accumulation of biscuits and cakes in the house. The whole of these, provided they are not musty, may be made into light puddings. Break the calces into a basin, and pour the boiling milk on them. Sweeten and flavour to taste. When cool, add the beaten eggs. Put into a shape, and steam for half an hour. When ready, turn the pudding into a dish, and pour sweet sauce around it. Serve hot. TREACLE PUDDING. 4 lb. bread crumbs. 4 lb. flour. 4 lb. suet. 1 teaspoonful ground ginger. 4 lb. treacle. 4 teaspoonful carbonate of soda. 4 teaspoonful salt
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