Pudding a la Viennoise

Name: Pudding a la Viennoise
Ingredients: twelve ounces of crumb of bread; two glasses of Madeira; a dessert spoonful of minced citron; two ounces sweet; half an ounce bitter almonds; six ounces of raisins; six yolks of eggs; one pint of cream; two ounces of burnt sugar; six ounces loaf-sugar

From Culinary jottings, 1885

Half the recipe is sufficient for a nice pudding.

Presented as published in 1885. 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

5464Calories

101 gProtein

619 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories5464 kcal

Protein101 g

Carbohydrates619 g

Fiber24 g

Sugars365 g

Total Fat244 g

Saturated Fat111 g

Monounsaturated Fat70 g

Polyunsaturated Fat21 g

Omega-30.8 g

Cholesterol1598 mg

Sodium2235 mg

Potassium3490 mg

Calcium1509 mg

Iron24 mg

Magnesium451 mg

Phosphorus1796 mg

Zinc11 mg

Copper2.1 mg

Manganese4.8 mg

Vitamin D6 mcg

Vitamin C3.9 mg

Vitamin A480 mcg

Vitamin E21 mg

Vitamin K18 mcg

Vitamin B61.4 mg

Vitamin B122.7 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)22 mg

Folate181 mcg

Choline938 mg

Caffeine0 mg

Water994 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 261. The excerpt below is the record exactly as published.

udding" a la Viennoise. The following is Francatelli's recipe : twelve ounces of „. ,,. crumb of bread cut into small dice, V lenna pudding. ' two glasses of Madeira, a dessert spoonful of minced citron, two ounces sweet, and half an ounce bitter almonds pounded, six ounces of raisins, and a burnt sugar custard made with six yolks of eggs, one pint of cream, and two ounces of burnt sugar, sweetened with six ounces loaf-sugar

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