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Wyvern’s Recipe
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
For the sauce, boil apricot jam with water and rum, strain, and serve.
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
726Calories
13 gProtein
81 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein13 g
Carbohydrates81 g
Fiber2.4 g
Sugars45 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol210 mg
Sodium364 mg
Potassium216 mg
Calcium125 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus170 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A83 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate97 mcg
Choline159 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 337. The excerpt below is the record exactly as published.
Wyvern’s Recipe. — (2.) Mix together in a bowl two ounces of chopped candied peel, two and a half of minced suet, and four of white crumbs. Add one tablespoonful of flour, two ounces of sugar, two ounces of apricot jam, a liqueur- glass of rum or brandy, one dessei’tspoonful of lemon-juice, and two whole fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.