Sir Watkin's Pudding

Name: Sir Watkin's Pudding
Ingredients: two ounces of chopped candied peel; four ounces of suet finely minced; four ounces fine white crumbs; one tablespoonful of flour; three ounces of sugar; two ounces of apricot jam; a liqueur-glass of curaçao; one dessert-spoonful of milk; four fresh eggs

From Culinary jottings, 1885

A rich 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

1764Calories

29 gProtein

134 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories1764 kcal

Protein29 g

Carbohydrates134 g

Fiber1.8 g

Sugars112 g

Total Fat126 g

Saturated Fat66 g

Monounsaturated Fat43 g

Polyunsaturated Fat7.5 g

Omega-30.1 g

Cholesterol821 mg

Sodium317 mg

Potassium428 mg

Calcium143 mg

Iron4.8 mg

Magnesium34 mg

Phosphorus432 mg

Zinc3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C35 mg

Vitamin A326 mcg

Vitamin E4 mg

Vitamin K4.7 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1 mg

Folate114 mcg

Choline597 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 256. The excerpt below is the record exactly as published.

two ounces of chopped candied peel, four ounces of suet Sir Watkin's pud- finely minced, four ounces fine white crumbs, one table-spoonful of flour, three ounces of sugar, two ounces of apricot jam, a liqueur- glass of cura9oa, one dessert-spoonful of milk, and four fresh eggs

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