Vennoise Pudding

Name: Vennoise Pudding
Ingredients: 5 ozs. bread (crusts taken away); 1 lb. sugar; li breakfastcups of milk; lb. .sultana raisins; h a skin of lemon peel; 3 eggs; Juice and rind of small lemon

From The St. Mungo cookery book, 1904

Miss Hart, Cartbank, Pollokshaws.

Presented as published in 1904. 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

3322Calories

54 gProtein

746 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories3322 kcal

Protein54 g

Carbohydrates746 g

Fiber24 g

Sugars634 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat6.2 g

Omega-30.4 g

Cholesterol602 mg

Sodium1095 mg

Potassium2920 mg

Calcium1142 mg

Iron11 mg

Magnesium203 mg

Phosphorus1083 mg

Zinc5.9 mg

Copper1 mg

Manganese1.5 mg

Vitamin D6.5 mcg

Vitamin C189 mg

Vitamin A361 mcg

Vitamin E2.4 mg

Vitamin K8.4 mcg

Vitamin B61.6 mg

Vitamin B123.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)10 mg

Folate101 mcg

Choline545 mg

Caffeine0 mg

Water691 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 45. The excerpt below is the record exactly as published.

5 ozs. bread (crusts taken away). 1 lb. sugar. li breakfastcups of milk. PUDDING. lb. .sultana raisins. h a skin of lemon peel. 3 eggs. Juice and rind of small lemon

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