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Belvien Pudding
From Magnet users cook book, 1920
Serves 3
Recipe by Mrs. C. Angus, Oshawa, Ontario.
Presented as published in 1920. 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
681Calories
12 gProtein
152 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein12 g
Carbohydrates152 g
Fiber0.7 g
Sugars86 g
Total Fat19 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol51 mg
Sodium909 mg
Potassium1850 mg
Calcium352 mg
Iron10 mg
Magnesium300 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate138 mcg
Choline27 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 25. The excerpt below is the record exactly as published.
BELVIEN PUDDING. One cup of molasses, %4 cup butter, 1 cup of buttermilk, 2 cups flour, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 tea- spoon of clov
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