dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe attributed to Mrs. Rooke.
Presented as published in 1907. 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
859Calories
7 gProtein
154 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein6.9 g
Carbohydrates154 g
Fiber11 g
Sugars108 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol19 mg
Sodium37 mg
Potassium683 mg
Calcium153 mg
Iron3.6 mg
Magnesium51 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C151 mg
Vitamin A242 mcg
Vitamin E1.1 mg
Vitamin K6.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate68 mcg
Choline17 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 56. The excerpt below is the record exactly as published.
egetable Puddling. ^lb. Flour. Ijlb. moist Sugar. ^lb. Currants. Mb. Raisins. Mb. Potatoes. Mb. Carrots. Mb. Suet. • i Nutmeg. 20ZS. mixed Peei
Cook this with the app: pantry check, scaling, and the assistant.