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Winchester Puddings
From Cookery for every household, 1914
Serves 6
Time to steam: 1 hour. Sufficient for 5 or 6 persons. Probable cost: 8d.
Presented as published in 1914. 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
347Calories
3 gProtein
44 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein3 g
Carbohydrates44 g
Fiber0.7 g
Sugars25 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium2195 mg
Potassium150 mg
Calcium36 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A2.7 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline3.3 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 655. The excerpt below is the record exactly as published.
Winchester Puddings 4 oz. flour. 4 oz. suet. 4 oz. bread-crumbs. 2 oz. currants. A pinch of salt. 2 oz. raisins. 4 oz. sugar. £ tea-sp. mixed spice. | tea-sp. carbonate of soda. About 1 tea-cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.