Wall Pudding

Name: Wall Pudding
Ingredients: Rub 2 ozs. of lard; into J lb. of MILLENNIUM flour; add I teaspoonful of BORWICK'S BAKING POWDER; and 2 ozs. of sugar; beat well with one egg; and a little milk; add 3 drops of essence of lemon; put at the bottom 2 tablespoonfuls of jam

From Borwick's cookery book, 1890

Presented as published in 1890. 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

1002Calories

10 gProtein

113 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1002 kcal

Protein9.8 g

Carbohydrates113 g

Fiber8.8 g

Sugars84 g

Total Fat63 g

Saturated Fat24 g

Monounsaturated Fat27 g

Polyunsaturated Fat7.6 g

Omega-30 g

Cholesterol240 mg

Sodium440 mg

Potassium515 mg

Calcium441 mg

Iron3.4 mg

Magnesium34 mg

Phosphorus595 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.4 mcg

Vitamin C163 mg

Vitamin A83 mcg

Vitamin E1.4 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate61 mcg

Choline195 mg

Caffeine0 mg

Water317 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 19. The excerpt below is the record exactly as published.

WALL PUDDING. Rub 2 ozs. of lard into J lb. of MILLENNIUM flour, add I teaspoonful of BORWICK'S BAKING POWDER and 2 ozs. of sugar ; beat well with one egg and a little milk, add 3 drops of essence of lemon, grease a basin or mould, put at the bottom 2 tablespoonfuls of jam

Cook this with the app: pantry check, scaling, and the assistant.