Victoria Pudding
From Culinary jottings, 1885
Serve sauce over pudding.
Presented as published in 1885. 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
1634Calories
18 gProtein
187 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1634 kcal
Protein18 g
Carbohydrates187 g
Fiber4.1 g
Sugars122 g
Total Fat102 g
Saturated Fat48 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol463 mg
Sodium730 mg
Potassium322 mg
Calcium238 mg
Iron18 mg
Magnesium33 mg
Phosphorus272 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E2.5 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate126 mcg
Choline319 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 262. The excerpt below is the record exactly as published.
A quarter of a pound of bread-crumbs, three ounces 476 MENU FOR A LITTLE HOME DLWNER. of shredded suet, a quarter of a pound Yictoiia puddiug. „ . ii • • <• t •xi of any ]am, the juice of a lime, with the peel grated also, two ounces of sifted sugar, two eggs and a pinch of salt — mix thoroughly, place it in a buttered mould, and boil for three hours. Sauce : — Mix two tea-spoonfuls of flour with half an ounce of butter, and add a cupful of boiling water. Stir in a table-spoonful of the jam
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Cook this with the app: pantry check, scaling, and the assistant.