vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bird’s Nest Pudding
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. C. B. Watson.
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
445Calories
2 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein2.3 g
Carbohydrates116 g
Fiber3.4 g
Sugars101 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium540 mg
Calcium65 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A5.8 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.5 mcg
Choline7.5 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 52. The excerpt below is the record exactly as published.
Bird’s Nest Pudding Peel and core enough apples to fill a pudding dish; fill centers with raisins, currants and citron; flavor with cinnamon, and after sprink- ling with sugar, pour in water
Cook this with the app: pantry check, scaling, and the assistant.