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Victoria Pudding
From Soyer's standard cookery, 1912
Serves 12
Serve with a suitable sauce.
Presented as published in 1912. 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
777Calories
10 gProtein
67 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories777 kcal
Protein9.5 g
Carbohydrates67 g
Fiber2.5 g
Sugars35 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol160 mg
Sodium201 mg
Potassium219 mg
Calcium86 mg
Iron2.7 mg
Magnesium23 mg
Phosphorus134 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C17 mg
Vitamin A76 mcg
Vitamin E1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate62 mcg
Choline106 mg
Caffeine0 mg
Alcohol12 g
Water93 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 196. The excerpt below is the record exactly as published.
Victoria Pudding. INGREDIENTS. — Sixteen ounces of finely-chopped beef suet, eight ounces of 'breadcrumbs, six ounces of flour, eight ounces of apples, eight ounces of apricot jam, four ounces of finely- shredded mixed peel, six ounces of dried cherries cut in quarters, six ounces of sugar, eight eggs, two glasses of brandy, one gill of cream
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