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Canary Pudding
From Royal Victoria cook book, 1900
Serves 1
Do not let the water come over the top of the pudding. Serve with sweet sauce flavored with lemon juice.
Presented as published in 1900. 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
365Calories
32 gProtein
4 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein32 g
Carbohydrates4.4 g
Fiber0.7 g
Sugars1.3 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium356 mg
Potassium371 mg
Calcium148 mg
Iron4.5 mg
Magnesium32 mg
Phosphorus500 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C7.3 mg
Vitamin A401 mcg
Vitamin E2.7 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate120 mcg
Choline736 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
CANARY PUDDING.—The weight of 3 eggs in sugar and butter, weight of 2 eggs in flour, rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.