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Sir Watkin Wynne's Pudding
From Handbook of practical cookery, 1886
Serves 4
Serve with lemon sauce.
Presented as published in 1886. 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
480Calories
6 gProtein
64 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein6 g
Carbohydrates64 g
Fiber2 g
Sugars35 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.6 g
Cholesterol14 mg
Sodium315 mg
Potassium93 mg
Calcium80 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus75 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate47 mcg
Choline8.2 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 99. The excerpt below is the record exactly as published.
Sir Watkin Wynne's Pudding.— Three ounces of beef suet, six ounces of bread crumbs, four ounces of sugar, two eggs, one and one-half table-spoonful of orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.