Treacle Pudding
From The official handbook for the National Training School for Cookery, 1891
Ensure the basin is full to prevent water from spoiling the pudding.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 123. The excerpt below is the record exactly as published.
TREACLE PUDDING. Average cost of " Treacle Pudding" {one quart).. INGREDIENTS. d. 1 lb. of flour 2 J J lb. of suet 2 1 teaspoonful of baking powder } Salt oi 1 teaspoonful of ground ginger ) About a J lb. of treacle i About 5 of a pint of milk o| 1 egg
Cook this with the app: pantry check, scaling, and the assistant.