Vennoise Pudding

Name: Vennoise Pudding
Ingredients: 5 oz. of crumb of bread; 2 ozs. of candied peel; 3 ozs. of castor sugar; 1 oz. of lump sugar; 1 lemon; 4 eggs; a pint of milk; 1 gill (a pint) of cream; 3 ozs. of Sultana raisins; 1 wineglassful of sherry

From The official handbook for the National Training School for Cookery, 1891

Serve with German Sauce if desired.

Presented as published in 1891. 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

1827Calories

33 gProtein

308 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1827 kcal

Protein33 g

Carbohydrates308 g

Fiber15 g

Sugars192 g

Total Fat58 g

Saturated Fat30 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol150 mg

Sodium1179 mg

Potassium1484 mg

Calcium762 mg

Iron8.2 mg

Magnesium136 mg

Phosphorus639 mg

Zinc3.8 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D2.3 mcg

Vitamin C76 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate162 mcg

Choline78 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 116. The excerpt below is the record exactly as published.

VENNOISE PUDDING. Average cost of a "Vennoise Pudding" (one pint and a half mould). INGREDIENTS. 5. d. 5 oz. of crumb of bread o 2 2 ozs. of candied peel o 2 3 ozs. of castor sugar | 1 1 oz. of lump sugar j z 1 lemon o 2 4 eggs o 4 J a pint of milk o ij 1 gill (\ pint) of cream .0 6 3 ozs. of Sultana raisins o ij 1 wineglassful of sherry

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