Victoria Pudding (No. 1)

Name: Victoria Pudding (No. 1)
Ingredients: I lb. flour; I lb. suet; I lb. currants; I lb. of raisins; I lb. raw potatoes (grated); 1 lb. caiRot; ^ lb. mixed peel; 2 nutmegs

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

7822Calories

98 gProtein

938 gCarbs

438 gFat

Full nutrition (34 nutrients)

Calories7822 kcal

Protein98 g

Carbohydrates938 g

Fiber72 g

Sugars327 g

Total Fat438 g

Saturated Fat238 g

Monounsaturated Fat143 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol308 mg

Sodium1628 mg

Potassium9185 mg

Calcium1284 mg

Iron72 mg

Magnesium622 mg

Phosphorus1701 mg

Zinc11 mg

Copper6.8 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C1174 mg

Vitamin A3849 mcg

Vitamin E15 mg

Vitamin K92 mcg

Vitamin B63.6 mg

Vitamin B121.2 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)47 mg

Folate914 mcg

Choline135 mg

Caffeine0 mg

Water1443 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 45. The excerpt below is the record exactly as published.

. VICTORIA PUDDING (No. i.) I lb. flour. I lb. suet. I lb. currants. I lb. of raisins. I lb. raw potatoes (grated). 1 lb. caiTot. ^ lb. mixed peel. 2 nutmegs

Cook this with the app: pantry check, scaling, and the assistant.