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Rink Pudding
From Royal Victoria cook book, 1900
Serves 4
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
79Calories
1 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein0.9 g
Carbohydrates11 g
Fiber0.2 g
Sugars4.6 g
Total Fat3.7 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.5 mg
Sodium13 mg
Potassium33 mg
Calcium6.4 mg
Iron0.4 mg
Magnesium3.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.5 mcg
Choline0.7 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.
RINK PUDDING.—Two tablespoons each of flour, sugar, bread crumbs, rice flour, currants, raisins and chopped suet, 1 teaspoon soda, a little salt and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.