dairy-freenut-freesoy-freefish-freeshellfish-free
Victoria Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
For the sauce, boil prune-stones in sugar and water syrup, strain, and serve over the pudding.
Presented as published in 1898. 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
368Calories
8 gProtein
36 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein7.7 g
Carbohydrates36 g
Fiber1.3 g
Sugars11 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol137 mg
Sodium188 mg
Potassium243 mg
Calcium67 mg
Iron2.1 mg
Magnesium22 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C8.8 mg
Vitamin A63 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate38 mcg
Choline103 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 338. The excerpt below is the record exactly as published.
Victoria Pudding. — Put a quarter of a pound of bread or cake crumbs or crumbled biscuit, two ounces of sugar, four ounces of suet minced to a powder, and eight ounces of stoned and stewed prunes, into a bowl. Stir into them, one by one, four well-beaten eggs, and a tablespoonful of brandy or rum. Add the “zest” and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.