A Bachelor's Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
572Calories
21 gProtein
91 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein21 g
Carbohydrates91 g
Fiber2.1 g
Sugars69 g
Total Fat16 g
Saturated Fat5.4 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium690 mg
Calcium158 mg
Iron4.6 mg
Magnesium55 mg
Phosphorus382 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C212 mg
Vitamin A256 mcg
Vitamin E2.8 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate73 mcg
Choline445 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 68. The excerpt below is the record exactly as published.
A BACHELOR'S PUDDING. Four ounces of grated bread, four ounces of currants, four ounces of apples, two ounces of sugar, three eggs, a few drops of essence of lemon, a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.