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Sir Watkin Wynn’s Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
For the sauce, reduce sherry and lemon juice in water to half quantity, then dust in sugar.
Presented as published in 1898. 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
457Calories
8 gProtein
39 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein7.8 g
Carbohydrates39 g
Fiber2.3 g
Sugars14 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol89 mg
Sodium289 mg
Potassium135 mg
Calcium83 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C13 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate50 mcg
Choline63 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 337. The excerpt below is the record exactly as published.
Sir Watkin Wynn’s Pudding-. — ( Old Recipe.)— ( 1.) Ten ounces of breadcrumbs, eight of chopped suet, three of pounded sugar, the grated peel and juice of two large lemons, three eggs and a little salt
Cook this with the app: pantry check, scaling, and the assistant.