Venoise Pudding

Name: Venoise Pudding
Ingredients: Five ounces of wheat bread; four ounces of sugar; three ounces of sultana raisins; two ounces of citron; one glass of sherry; one-half pint of milk; yolks of four eggs; one teaspoonful of essence of vanilla

From The art of cooking, 1880

Serve with a German Sweet Sauce.

Presented as published in 1880. 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

1885Calories

52 gProtein

289 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1885 kcal

Protein52 g

Carbohydrates289 g

Fiber8.5 g

Sugars193 g

Total Fat34 g

Saturated Fat12 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat6.4 g

Omega-30.3 g

Cholesterol773 mg

Sodium1090 mg

Potassium1702 mg

Calcium664 mg

Iron10 mg

Magnesium163 mg

Phosphorus932 mg

Zinc5.6 mg

Copper0.7 mg

Manganese2 mg

Vitamin D6.3 mcg

Vitamin C3 mg

Vitamin A398 mcg

Vitamin E2.6 mg

Vitamin K11 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)9.8 mg

Folate217 mcg

Choline667 mg

Caffeine0 mg

Water603 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 69. The excerpt below is the record exactly as published.

Venoise Pudding. — Five ounces of wheat bread, four ounces of sugar, three ounces of sultana raisins, two ounces of citron, one glass of sherry, one-half pint of milk, yolks of four eggs, one teaspoonful of essence of vanilla

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