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Primrose Puddings
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
For the sauce, make thin melted butter, sweeten slightly, add grated lemon-peel, and marsala. Serve hot.
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
330Calories
27 gProtein
15 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein27 g
Carbohydrates15 g
Fiber4.2 g
Sugars4.5 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium483 mg
Calcium151 mg
Iron4.4 mg
Magnesium36 mg
Phosphorus420 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C80 mg
Vitamin A322 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate111 mcg
Choline596 mg
Caffeine0 mg
Water286 g
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.
The weight of two eggs in flour, in sugar, and in butter, the rind of one lemon and the juice of half of it. Work the lemon and butter well together, then put in the sugar and flour, break in one egg at a time, and mix all well together. Bake in buttered tins. F or PRIMROSE PUDDINGS
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