Windsor Pudding

Name: Windsor Pudding
Ingredients: :i lb. breadcrumbs; f lb. apples (chopped fine); -| lb. sultana raisins; Cherries; J lb. suet (minced); 3 ozs. .sugar; 2 eggs

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

5749Calories

103 gProtein

786 gCarbs

250 gFat

Full nutrition (34 nutrients)

Calories5749 kcal

Protein103 g

Carbohydrates786 g

Fiber41 g

Sugars300 g

Total Fat250 g

Saturated Fat127 g

Monounsaturated Fat78 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol154 mg

Sodium5052 mg

Potassium3286 mg

Calcium1408 mg

Iron36 mg

Magnesium385 mg

Phosphorus1413 mg

Zinc11 mg

Copper2.3 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A4.5 mcg

Vitamin E4.3 mg

Vitamin K62 mcg

Vitamin B61.7 mg

Vitamin B123 mcg

Thiamin (B1)6.7 mg

Riboflavin (B2)3.3 mg

Niacin (B3)48 mg

Folate737 mcg

Choline145 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 46. The excerpt below is the record exactly as published.

WINDSOR PUDDING. :i lb. breadcrumbs, f lb. apples (chopped fine). -| lb. sultana raisins. Cherries. J lb. suet (minced). 3 ozs. .sugar. 2 eggs

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