Wakefield Pudding
From Domestic cookery, 1886
Presented as published in 1886. 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
610Calories
13 gProtein
122 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein13 g
Carbohydrates122 g
Fiber4.1 g
Sugars98 g
Total Fat9.5 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol29 mg
Sodium276 mg
Potassium998 mg
Calcium579 mg
Iron2.1 mg
Magnesium73 mg
Phosphorus326 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C13 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate14 mcg
Choline57 mg
Caffeine0 mg
Water613 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 39. The excerpt below is the record exactly as published.
WAKEFIELD PUDDING. 4 stalks rhubarb 3 oz. brown sugar jj- pint milk A little lemon rind and grated ^ pint cold water ginger 1 thick slice of bread 1 tablespoonful cornflour
Cook this with the app: pantry check, scaling, and the assistant.