Sir Watkin Wynn's Pudding

Name: Sir Watkin Wynn's Pudding
Ingredients: six ounces of chopped lemon-peel; four ounces of beef suet; four ounces of breadcrumbs; one tablespoonful of flour; three ounces of moist sugar; two ounces of apricot jam; a small liqueur glass of maraschino or of curaçao; one dessertspoonful of milk; three eggs

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

2947Calories

37 gProtein

297 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories2947 kcal

Protein37 g

Carbohydrates297 g

Fiber5.3 g

Sugars204 g

Total Fat128 g

Saturated Fat65 g

Monounsaturated Fat42 g

Polyunsaturated Fat8.8 g

Omega-30.1 g

Cholesterol636 mg

Sodium1082 mg

Potassium511 mg

Calcium314 mg

Iron9.1 mg

Magnesium73 mg

Phosphorus516 mg

Zinc3.9 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D3 mcg

Vitamin C5 mg

Vitamin A247 mcg

Vitamin E3.4 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.5 mg

Folate206 mcg

Choline465 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Sir Watkin Wynn's Pudding. Mix all together six ounces of chopped lemon- peel, four ounces of beef suet, four ounces of bread- crumbs, one tablespoonful of flour, three ounces of moist sugar, two ounces of apricot jam, a small liqueur glass of maraschino or of cura§oa, one dessertspoonful of milk, and three eggs

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