Baked Peach Pudding

Name: Baked Peach Pudding
Ingredients: Two cups flour; one cup milk; one egg; one tablespoonful butter; one teaspoonful baking-powder; salt-spoonful salt; eight medium-sized peaches, peeled and stoned

From What to eat, how to serve it, 1891

Serve with hard or liquid sauce.

Presented as published in 1891. 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

1138Calories

42 gProtein

207 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1138 kcal

Protein42 g

Carbohydrates207 g

Fiber0 g

Sugars12 g

Total Fat27 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium640 mg

Potassium779 mg

Calcium638 mg

Iron15 mg

Magnesium103 mg

Phosphorus716 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate425 mcg

Choline190 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 57. The excerpt below is the record exactly as published.

Baked Peach Pudding. Baked Peach Pudding, — Two cups flour, one cup milk, one ^g^^^ one teaspoonful bak- ing-powder, one tablespoonful butter, salt- spoonful salt, eight medium-sized peaches, peeled and stoned

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