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West Country Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil the pudding is one hour and a half. Sufficient for four or five 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
414Calories
14 gProtein
70 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein14 g
Carbohydrates70 g
Fiber1.5 g
Sugars49 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium606 mg
Calcium124 mg
Iron3.6 mg
Magnesium44 mg
Phosphorus277 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C210 mg
Vitamin A176 mcg
Vitamin E2.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline298 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2252. The excerpt below is the record exactly as published.
West Country Pudding.— Take a quarter of a pound of good baking apples, weighed after thej- are pared and cored. Mince them finely, and mix with them a quarter of a pound of currants picked and di-ied, a quarter of a pound of finely-grated bread-crumbs, three table-spoonfuls of moist sugar, and two well- beaten egg
Cook this with the app: pantry check, scaling, and the assistant.