dairy-freenut-freesoy-freefish-freeshellfish-free
Sir Watkin Wynne’s Pudding
From Royal Victoria cook book, 1900
Serves 4
Serve with lemon or wine sauce.
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
515Calories
9 gProtein
64 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein9.2 g
Carbohydrates64 g
Fiber2 g
Sugars35 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol107 mg
Sodium351 mg
Potassium128 mg
Calcium94 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus124 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate58 mcg
Choline82 mg
Caffeine0 mg
Water25 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 29. The excerpt below is the record exactly as published.
SIR WATKIN WYNNE’S PUDDING.—Three ounces beef suet, 6 ounces bread crumbs, 4 ounces sugar, 2 eggs, 14. tablespoons orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.