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Adelaide Pudding No. 2
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
558Calories
17 gProtein
100 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein17 g
Carbohydrates100 g
Fiber0 g
Sugars67 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.1 g
Omega-30.4 g
Cholesterol372 mg
Sodium3379 mg
Potassium200 mg
Calcium69 mg
Iron4.2 mg
Magnesium24 mg
Phosphorus243 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate114 mcg
Choline294 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.
ADELAIDE PUDDING NO. 2 Eggs, 6. "Water, 1 cup. Flour, 1 cup. Corn-starch, 1 cup. Sugar, 1 cup. Lemon extract, 1 teaspoon. Salt. Cooking oil, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.