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Vienna Pudding
From Miss Cameron's cookery book, 1898
Serves 2
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
815Calories
22 gProtein
157 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein22 g
Carbohydrates157 g
Fiber3.5 g
Sugars118 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol294 mg
Sodium505 mg
Potassium794 mg
Calcium378 mg
Iron4.3 mg
Magnesium63 mg
Phosphorus409 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.7 mcg
Vitamin C1.8 mg
Vitamin A159 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.2 mg
Folate37 mcg
Choline248 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 59. The excerpt below is the record exactly as published.
Vienna Pudding. Five oz. of bread, stale, 3 oz. castor sugar, 3 eggs, 4 oa« sultanas, 2 oz. peel, 2 oz. loaf sugar, £ pint milk
Cook this with the app: pantry check, scaling, and the assistant.