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Bird's Nest Pudding
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
179Calories
7 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein6.5 g
Carbohydrates29 g
Fiber2.3 g
Sugars22 g
Total Fat5.2 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol103 mg
Sodium455 mg
Potassium321 mg
Calcium124 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C7.2 mg
Vitamin A70 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline94 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 78. The excerpt below is the record exactly as published.
bird'snest pudding. Pare and core six or seven apples, and place in a buttered baking dish. Mix five teaspoonfuls of flour with one of salt, and wet to a smooth paste with cold milk. Add the well beaten yolks of three eggs, then the whites and more milk, using one pint in all
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