Treacle Pudding No. 1

Name: Treacle Pudding No. 1
Ingredients: Half a pound of Flour; Quarter of a pound of Suet; Half a teaspoonful of Carbonate of Soda; Salt; Three-quarters of an ounce of ground Ginger; One gill of Treacle; Quarter of a pint of Milk; One Egg

From Artizan recipes, 1896

Presented as published in 1896. 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

2333Calories

39 gProtein

283 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2333 kcal

Protein39 g

Carbohydrates283 g

Fiber3 g

Sugars93 g

Total Fat120 g

Saturated Fat64 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol278 mg

Sodium834 mg

Potassium934 mg

Calcium263 mg

Iron22 mg

Magnesium140 mg

Phosphorus529 mg

Zinc4 mg

Copper0.5 mg

Manganese8.8 mg

Vitamin D2.2 mcg

Vitamin C0.1 mg

Vitamin A119 mcg

Vitamin E2.3 mg

Vitamin K4.4 mcg

Vitamin B60.5 mg

Vitamin B121.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate390 mcg

Choline184 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 66. The excerpt below is the record exactly as published.

Treacle Pudding. No. 1. Ingredients. Half a pound of Flour. Quarter of a pound of Suet. Half a teaspoonfui of Carbonate of Soda. Salt. Three-quarters of an ounce of ground Ginger. One gill of Treacle. Quarter of a pint of Milk. One Egg

Cook this with the app: pantry check, scaling, and the assistant.