Dinorah Pudding

Name: Dinorah Pudding
Ingredients: 4 lb. of prunes; 1 lb. of breadcrumbs; 1 tablespoonful of brown sugar; 1 oz of butter; 3 eggs; Small piece of lemon rind; 1 tablespoonful of white sugar; A squeeze of lemon juice; 5 to 6 pint of warm milk

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

6508Calories

121 gProtein

1529 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories6508 kcal

Protein121 g

Carbohydrates1529 g

Fiber160 g

Sugars750 g

Total Fat69 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol624 mg

Sodium3582 mg

Potassium14561 mg

Calcium1844 mg

Iron42 mg

Magnesium974 mg

Phosphorus2315 mg

Zinc17 mg

Copper6.5 mg

Manganese9.6 mg

Vitamin D3 mcg

Vitamin C140 mg

Vitamin A951 mcg

Vitamin E10 mg

Vitamin K1110 mcg

Vitamin B64.7 mg

Vitamin B122.9 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)6 mg

Niacin (B3)65 mg

Folate642 mcg

Choline699 mg

Caffeine0 mg

Water791 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 33. The excerpt below is the record exactly as published.

DINORAH PUDDING. 4 lb. of prunes, i lb of breadcrumbs. I tablespoonful of brown sugar. I oz of butter. 3 eggs- Small piece of lemon rind. I tablespoonful of white sugar. A squeeze of lemon juice. 5 to ^ pint of warm milk

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