Victoria Pudding
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
1697Calories
27 gProtein
397 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1697 kcal
Protein27 g
Carbohydrates397 g
Fiber0 g
Sugars201 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium950 mg
Potassium352 mg
Calcium575 mg
Iron15 mg
Magnesium70 mg
Phosphorus470 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 12. The excerpt below is the record exactly as published.
Victoria Pudding. 2 teacups flour. 2 teaspoonsful baking powder. Mix with a little milk, greased dish until brown. 1 cupful castor sugar. 2 tablespoonsful butter 1 egg
Cook this with the app: pantry check, scaling, and the assistant.