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Victoria Pudding

Name: Victoria Pudding
Yield: 10 servings
Ingredients: 4 eggs; 1 tablespoon of sugar; 1 teaspoons of pulverized gelatine; 2 tablespoons of water; 1 cup of cream; 1 dozen almond macaroons; 2) blanched almonds; the juice of 1 lemon

From Superior cook book, 1905

Serves 10

If put in small individual molds, serves about 10.

Presented as published in 1905. 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

666Calories

19 gProtein

37 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein19 g

Carbohydrates37 g

Fiber10 g

Sugars18 g

Total Fat52 g

Saturated Fat14 g

Monounsaturated Fat25 g

Polyunsaturated Fat9.3 g

Omega-30 g

Cholesterol99 mg

Sodium107 mg

Potassium617 mg

Calcium219 mg

Iron3.2 mg

Magnesium205 mg

Phosphorus415 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0.4 mcg

Vitamin C3.9 mg

Vitamin A32 mcg

Vitamin E18 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate44 mcg

Choline99 mg

Caffeine0 mg

Water48 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 80. The excerpt below is the record exactly as published.

Victoria Pudding. Beat 4 eggs separately; to yolks add 1 tablespoon of sugar: dissolve '1 teaspoons of pulverized gelatine in 2 tal)lesi)Oons of water. Add to yolks with 1 cuj) of crea'.u. Put on fire and hoil until thick, stirring constantly. IJoll 1 dozen almond maca- roons and chop fine 2") blanched almonds: add to boile(| ingreiliciits. also the juice of 1 lemon

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