Windsor Pudding

Name: Windsor Pudding
Ingredients: apples (about 4 Ib.); a lemon; oz. suet; 8 oz. Cakeoma; A pinch of salt; l egg; 1-2 tablespoons milk

From The new Cakeoma recipe book, 1950

Presented as published in 1950. 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

2392Calories

13 gProtein

103 gCarbs

220 gFat

Full nutrition (34 nutrients)

Calories2392 kcal

Protein13 g

Carbohydrates103 g

Fiber12 g

Sugars76 g

Total Fat220 g

Saturated Fat121 g

Monounsaturated Fat73 g

Polyunsaturated Fat8.5 g

Omega-30 g

Cholesterol342 mg

Sodium95 mg

Potassium914 mg

Calcium113 mg

Iron2.4 mg

Magnesium47 mg

Phosphorus244 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C82 mg

Vitamin A100 mcg

Vitamin E4.4 mg

Vitamin K13 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate37 mcg

Choline192 mg

Caffeine0 mg

Water774 g

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 12. The excerpt below is the record exactly as published.

WINDSOR PUDDING apples (about 4 Ib.) a lemon oz. suet NOR PO 8 oz. Cakeoma A pinch of salt l egg 1-2 tablespoons milk

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