Viennoise Pudding
From Recipes for high-class cookery, 1912
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
2001Calories
47 gProtein
330 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories2001 kcal
Protein47 g
Carbohydrates330 g
Fiber14 g
Sugars197 g
Total Fat47 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.5 g
Omega-30.5 g
Cholesterol462 mg
Sodium1364 mg
Potassium1662 mg
Calcium1011 mg
Iron11 mg
Magnesium155 mg
Phosphorus837 mg
Zinc5 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D4.3 mcg
Vitamin C76 mg
Vitamin A240 mcg
Vitamin E1.4 mg
Vitamin K4.7 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate57 mcg
Choline352 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.
oz. bread-crumbs. 4 eggs. 4 dessertspoonfuls raspberry jam. Grease a mould and dust with brown bread- crumbs or ratafia crumbs. Melt the butter, strain it, and stir in the crumbs. Beat in the yolks and jam thoroughly. Fold in the whites beaten stiffly and turn into the mould. Steam gently for one and a half to two hours. Turn out, and serve with any good sauce. Put the loaf sugar in an old pan, and burn it a dark brown colour ; add the milk, and let it dissolve. Cut the bread in small dice, clean the sultanas, chop the peel finely ; mix these together with the castor sugar and lemon rind. Beat the eggs ; add the caramelled milk. VIENNOISE PUDDING. B oz. bread. 3 oz. sultanas. 2 oz. mixed peel. 3 oz. castor sugar. A little lemon rind. 1 oz. loaf sugar. ^ pint milk. 2 eggs. ^ gill cream, i „ sherry
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Cook this with the app: pantry check, scaling, and the assistant.