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Viennoise Pudding
From Soyer's standard cookery, 1912
Serves 5
Serve with German custard, arrowroot, or other 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
669Calories
23 gProtein
106 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein23 g
Carbohydrates106 g
Fiber7.2 g
Sugars68 g
Total Fat19 g
Saturated Fat5.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol309 mg
Sodium547 mg
Potassium772 mg
Calcium380 mg
Iron4.6 mg
Magnesium86 mg
Phosphorus426 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C52 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate46 mcg
Choline261 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 5 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.
Viennoise Pudding. INGREDIENTS. — Ten ounces of white bread cut into small dice, six ounces of castor sugar, six ounces of sultanas picked and cleaned, four ounces of finely-shredded candied peel, two ounces of almonds, the grated rind of two lemons, eight yolks of eggs, one pint of milk, six tablespoonfuls of sherry, caramel
Cook this with the app: pantry check, scaling, and the assistant.