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Baked Pudding

Name: Baked Pudding
Yield: 6 servings
Ingredients: 2 Tablespoons Melted Butter Substitute; 3 Tablespoons Honey; 1 Cupful Raisins; Yz Cupful Nuts; 3 Tablespoons Milk; 2 Eggs Beaten Together

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

213Calories

3 gProtein

43 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories213 kcal

Protein2.6 g

Carbohydrates43 g

Fiber1.4 g

Sugars30 g

Total Fat5.1 g

Saturated Fat4.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0.9 mg

Sodium13 mg

Potassium374 mg

Calcium32 mg

Iron0.8 mg

Magnesium19 mg

Phosphorus72 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C4.4 mg

Vitamin A9.2 mcg

Vitamin E0.2 mg

Vitamin K2.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate15 mcg

Choline5.1 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 35. The excerpt below is the record exactly as published.

2 Tablespoons Melted Butter Substitute 3 Tablespoons Honey 1 Cupful Raisins Yz Cupful Nuts 3 Tablespoons Milk 2 Eggs Beaten Together Mix all and bake in a small greased pan until set. When cold put a spoonful on each tart. SAN FRANCISCO. SECTION 4 53 BAKED PUDDING

Cook this with the app: pantry check, scaling, and the assistant.