Treacle Pudding
From The Atora book of tested recipes, 1930
N.B.—Jam may be used instead of treacle, and the pudding baked for |4 hours. Sufficient for 8 persons.
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
1443Calories
25 gProtein
342 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1443 kcal
Protein25 g
Carbohydrates342 g
Fiber0 g
Sugars166 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium606 mg
Potassium452 mg
Calcium333 mg
Iron21 mg
Magnesium84 mg
Phosphorus360 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 8. The excerpt below is the record exactly as published.
TREACLE PUDDING 8-0z. Fiour. 4-0z. Shredded ATORA. Teaspoonful Baking Powder. Pinch of Salt. $-!b. Treacle or, preferably, Golden Syrup
Cook this with the app: pantry check, scaling, and the assistant.