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Troy Pudding
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
530Calories
4 gProtein
42 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein4.5 g
Carbohydrates42 g
Fiber0 g
Sugars23 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol32 mg
Sodium108 mg
Potassium559 mg
Calcium165 mg
Iron2.9 mg
Magnesium82 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C34 mg
Vitamin A15 mcg
Vitamin E0.8 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate34 mcg
Choline13 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.
TROY PUDDING — Mrs. Thos. Menzies, 1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, % cup of molasses, 1 teaspoon of baking powder, and a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.