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Vegetable Pudding, Economical and Good
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil the pudding is two and a half hours.
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
1024Calories
9 gProtein
65 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories1024 kcal
Protein8.7 g
Carbohydrates65 g
Fiber8.7 g
Sugars33 g
Total Fat83 g
Saturated Fat45 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol151 mg
Sodium133 mg
Potassium1064 mg
Calcium108 mg
Iron2.4 mg
Magnesium54 mg
Phosphorus185 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C54 mg
Vitamin A989 mcg
Vitamin E2.4 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate70 mcg
Choline107 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2180. The excerpt below is the record exactly as published.
Vegetable Pudding, Economical and Good. — Shred six ounces of good beef suet very finely. Mix with it half a ijound of the inside of baked potatoes, and add half a l^ound of the red part of carrots finely scraped, two ounces of candied peel finely shred, four table-spoonfuls of moist sugar, and a little salt. Mix these ingredients thoroughly, and moisten -^ith one well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.