dairy-freenut-freesoy-freefish-freeshellfish-free
Sir Watkin Wynn’s Pudding
From The Ideal cook book, 1899
Serves 6
Serve with or without sauces.
Presented as published in 1899. 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
506Calories
9 gProtein
23 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein9.4 g
Carbohydrates23 g
Fiber1 g
Sugars7.8 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol212 mg
Sodium216 mg
Potassium122 mg
Calcium66 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus138 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1.2 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate46 mcg
Choline153 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 106. The excerpt below is the record exactly as published.
Sir Watkin Wynn’s Pudding —Ingredients—4 oz. ground rice, % lb. suet, 14 lb. bread crumbs, 4 yolks and 2 whites of eggs, ~ 4 tablespoonfuls of orange marmalade
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