dairy-freenut-freesoy-freefish-freeshellfish-free

Welsh Pudding, Modern

Name: Welsh Pudding, Modern
Yield: 6 servings
Ingredients: half a pound of fresh beef suet; half a pound of finely-grated bread-crumbs; half a pound of sugar; the grated rind of a large fresh lemon; the juice of two; two eggs

From Cassell's dictionary of cookery, 1892

Serves 6

Time to boil the pudding is four hours. Sufficient for half a dozen persons.

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

510Calories

4 gProtein

42 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein3.6 g

Carbohydrates42 g

Fiber2.3 g

Sugars38 g

Total Fat38 g

Saturated Fat20 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol88 mg

Sodium28 mg

Potassium137 mg

Calcium78 mg

Iron3.3 mg

Magnesium29 mg

Phosphorus57 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C29 mg

Vitamin A66 mcg

Vitamin E0.7 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate17 mcg

Choline51 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2251. The excerpt below is the record exactly as published.

Welsh Pudding, Modern (sometimes called Quaker's Pudding). — Take half a pound of fresh beef suet free from skin and fibre. Chop it small, and mix with it half a pound of finely-grated bread-crumbs, half a pound of sugar, the grated rind of a large fresh lemon, and the juice of two. Mix these ingredients thoroughlj', and bind the mixture together with two eggs

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