vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lady Raglan’s Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Let it cool before serving with wine sauce.
Presented as published in 1898. 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
42Calories
3 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein3.3 g
Carbohydrates1.9 g
Fiber0.5 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium51 mg
Potassium60 mg
Calcium19 mg
Iron0.5 mg
Magnesium4.6 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C8.8 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate14 mcg
Choline74 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 337. The excerpt below is the record exactly as published.
Lady Raglan’s Pudding. — Line a buttered mould with dried figs cut in half, putting the skins inside. Make a custard with three well-beaten eggs, and a half a pint of new milk. Add the “ zest ” and juice of one lemon, and a tablespoonful of marsala. Steam the Pudding till it feels quite firm and elastic to the touch. Let it get cold. Serve with wine sauce. Victoria Pudding. — Put a quarter of a pound of bread or cake crumbs or crumbled biscuit, two ounces of sugar, four ounces of suet minced to a powder, and eight ounces of stoned and stewed prunes, into a bowl. Stir into them, one by one, four well-beaten eggs, and a tablespoonful of brandy or rum. Add the “zest” and juice of one lemon
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