dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Treacle Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to Mrs. Rhys Powell.
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
463Calories
5 gProtein
30 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein4.7 g
Carbohydrates30 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol26 mg
Sodium395 mg
Potassium58 mg
Calcium225 mg
Iron2.6 mg
Magnesium11 mg
Phosphorus127 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate61 mcg
Choline2.1 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 56. The excerpt below is the record exactly as published.
Treacle Pudding. Mb. Beef Suet. Mb. Flour. 5 teaspoonful Baking Powder. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.