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Trinity College Pudding

Name: Trinity College Pudding
Yield: 8 servings
Ingredients: four ounces of cold boiled tongue; eight ounces of finely-shred suet; eight ounces of grated bread-crumbs; a quarter of a pound of stoned raisins; a quarter of a pound of picked and dried currants; a quarter of a pound of moist sugar; two ounces of shred candied peel; a small table-spoonful of flour; the well-beaten yolks of four eggs; the white of one; a glassful of brandy

From Cassell's dictionary of cookery, 1892

Serves 8

Serve carefully after boiling.

Presented as published in 1892. 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

478Calories

5 gProtein

30 gCarbs

31 gFat

Full nutrition (35 nutrients)

Calories478 kcal

Protein4.8 g

Carbohydrates30 g

Fiber1.4 g

Sugars24 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol123 mg

Sodium21 mg

Potassium223 mg

Calcium39 mg

Iron1.3 mg

Magnesium13 mg

Phosphorus82 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C36 mg

Vitamin A34 mcg

Vitamin E0.8 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate17 mcg

Choline73 mg

Caffeine0 mg

Alcohol9.3 g

Water53 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2025. The excerpt below is the record exactly as published.

Trinity College Pudding.— Mince four ounces of cold boiled tongue very finely, and mix with it eight ounces of finely- shi-ed suet, eight ounces of grated bread-crumbs, a tjuarter of a pound of stoned raisins, a quarter of a pound of picked and dried currants, a quarter of a pound of moist sugar, two ounces of shred candied peel, a small table-spoonful of flour, and a little salt and mixed spice. Mix these ingredients thoroughly, and make them into a paste by stirring in with them the well- beaten yolks of four eggs, the white of one, and a glassful of brandy

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