Treacle Pudding
From The English-Chinese 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
3089Calories
62 gProtein
443 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories3089 kcal
Protein62 g
Carbohydrates443 g
Fiber0.4 g
Sugars89 g
Total Fat122 g
Saturated Fat63 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol278 mg
Sodium671 mg
Potassium994 mg
Calcium545 mg
Iron32 mg
Magnesium161 mg
Phosphorus840 mg
Zinc5 mg
Copper0.8 mg
Manganese4.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E2.3 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)31 mg
Folate751 mcg
Choline176 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 38. The excerpt below is the record exactly as published.
TREACLE PUDDING. PUT a large saucepan of warm water on the fire to boil. Take a quarter of a pound of suet, put it on a board, cut away the skin, and chop up the suet as finely as possible. Put one pound of flour into a basin with a little salt, and one teaspoonful of baking powder. Add the chopped suet, and one teaspoonful of ground ginger, and mix all well together with a spoon. Put a quarter of a pound of treacle into a basin with a quarter of a pint of milk and one egg
Cook this with the app: pantry check, scaling, and the assistant.