Treacle Pudding
From Household cookery and laundry work, 1882
Serve with sweet sauce.
Presented as published in 1882. 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
3281Calories
27 gProtein
313 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories3281 kcal
Protein27 g
Carbohydrates313 g
Fiber0.4 g
Sugars179 g
Total Fat221 g
Saturated Fat120 g
Monounsaturated Fat73 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol340 mg
Sodium1125 mg
Potassium1386 mg
Calcium214 mg
Iron21 mg
Magnesium125 mg
Phosphorus425 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C411 mg
Vitamin A107 mcg
Vitamin E6.2 mg
Vitamin K8.3 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate227 mcg
Choline161 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 29. The excerpt below is the record exactly as published.
TREACLE PUDDING. 1 breakfast-cupful of grated Bread. 1 breakfast-cupful of Flour. I lb. Currants. | lb. Suet. 1 table-spoonful Sugar. \ teaspoonful Salt. 1 teaspoonful Ground Ginger. \ teaspoonful Carbonate of Soda. | teaspoonful Cream of Tartar. 1 Egg. Water. £ lb. Treacle.
Cook this with the app: pantry check, scaling, and the assistant.