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Baked Cracker Pudding
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
40Calories
3 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein2.5 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat2.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol70 mg
Sodium46 mg
Potassium29 mg
Calcium14 mg
Iron0.4 mg
Magnesium2.7 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline55 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.
BAKED CEACKEE PUDDING. Mrs. H. P. Stowell. Two quarts of sweet milk, seven Boston butter crackers rolled, three eggs, a little nutmeg, a little salt , sweeten with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.