Windsor Pudding

Name: Windsor Pudding
Ingredients: One pound Suet; Six Eggs; One pound of Bread Crumbs; Quarter-pound Flour; Half-pound Peel; One pound Currants; Half-pound moist Sugar; Four raw Potatoes; Four raw Carrots

From Artizan recipes, 1896

Presented as published in 1896. 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

8225Calories

143 gProtein

834 gCarbs

485 gFat

Full nutrition (34 nutrients)

Calories8225 kcal

Protein143 g

Carbohydrates834 g

Fiber48 g

Sugars265 g

Total Fat485 g

Saturated Fat253 g

Monounsaturated Fat159 g

Polyunsaturated Fat31 g

Omega-30.1 g

Cholesterol1424 mg

Sodium6000 mg

Potassium5898 mg

Calcium1634 mg

Iron79 mg

Magnesium582 mg

Phosphorus2199 mg

Zinc17 mg

Copper7.5 mg

Manganese15 mg

Vitamin D6 mcg

Vitamin C858 mg

Vitamin A2565 mcg

Vitamin E17 mg

Vitamin K80 mcg

Vitamin B63.2 mg

Vitamin B125.5 mcg

Thiamin (B1)6.1 mg

Riboflavin (B2)4.3 mg

Niacin (B3)49 mg

Folate899 mcg

Choline994 mg

Caffeine0 mg

Water1343 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 67. The excerpt below is the record exactly as published.

Windsor Pudding. Ingredients. One pound Suet. Six Eggs. One pound of Bread Crumbs. Quarter-pound Flour. Half-pound Peel. One pound Currants. Half-pound moist Sugar. Four raw Potatoes and four raw Carrots

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