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Welsh Pudding

Name: Welsh Pudding
Yield: 12 servings
Ingredients: Sixteen ounces of finely-chopped suet; sixteen ounces of breadcrumbs; sixteen ounces of sugar; the juice of four large lemons; the finely-grated rind of two lemons; four eggs

From Soyer's standard cookery, 1912

Serves 12

Serve with a suitable sauce.

Presented as published in 1912. 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

656Calories

8 gProtein

70 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein8.3 g

Carbohydrates70 g

Fiber3.1 g

Sugars41 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol88 mg

Sodium304 mg

Potassium173 mg

Calcium93 mg

Iron2.5 mg

Magnesium23 mg

Phosphorus109 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C27 mg

Vitamin A27 mcg

Vitamin E0.8 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate54 mcg

Choline59 mg

Caffeine0 mg

Water61 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 196. The excerpt below is the record exactly as published.

Welsh Pudding. INGREDIENTS. — Sixteen ounces of finely-chopped suet, six- teen ounces of breadcrumbs, sixteen ounces of sugar, the juice of four large lemons, and the finely-grated rind of two lemons, four eggs

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