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Viennoise Pudding
From Cookery for every household, 1914
Serves 3
Serve with wine or German sauce.
Presented as published in 1914. 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
694Calories
16 gProtein
137 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein16 g
Carbohydrates137 g
Fiber8.5 g
Sugars88 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol125 mg
Sodium911 mg
Potassium594 mg
Calcium294 mg
Iron4.5 mg
Magnesium77 mg
Phosphorus249 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C69 mg
Vitamin A56 mcg
Vitamin E3 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate34 mcg
Choline116 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 654. The excerpt below is the record exactly as published.
Viennoise Pudding | lb. bread cut in dice. 4 or 5 lumps sugar. 1 table-sp. water. Squeeze of lemon juice. \ pt. milk. 2 oz. castor sugar. 2 or 3 oz. sultanas. 1 oz. candied peel. 1 oz. sweet almonds. 2 eggs. 1 glass sherry. Grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.