Victoria Pudding
From The Samaritan cookery book, 1903
Submitted by A. L.
Presented as published in 1903. 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
5129Calories
86 gProtein
626 gCarbs
253 gFat
Full nutrition (35 nutrients)
Calories5129 kcal
Protein86 g
Carbohydrates626 g
Fiber21 g
Sugars308 g
Total Fat253 g
Saturated Fat129 g
Monounsaturated Fat83 g
Polyunsaturated Fat17 g
Omega-30.1 g
Cholesterol1084 mg
Sodium2087 mg
Potassium1420 mg
Calcium738 mg
Iron27 mg
Magnesium199 mg
Phosphorus1117 mg
Zinc8.6 mg
Copper1.3 mg
Manganese3.6 mg
Vitamin D5 mcg
Vitamin C126 mg
Vitamin A416 mcg
Vitamin E6.6 mg
Vitamin K25 mcg
Vitamin B61.1 mg
Vitamin B123.6 mcg
Thiamin (B1)4 mg
Riboflavin (B2)3 mg
Niacin (B3)28 mg
Folate647 mcg
Choline792 mg
Caffeine0 mg
Alcohol9.3 g
Water468 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 36. The excerpt below is the record exactly as published.
VICTORIA PUDDING. ^ lb. suet. \ lb. breadcrumbs. 6 ozs. flour. 4 ozs. apples (weighed after being chopped). 4 ozs. apricot jam. 3 ozs. citron peel, ozs. cherries, lb. sugar. 5 eggs. \ pint cream or milk. 2 tablespoonfuls brandy
Cook this with the app: pantry check, scaling, and the assistant.