Boiled Omaha Pudding

Name: Boiled Omaha Pudding
Ingredients: 2 quarts sifted flour; 2 heaping teaspoonfuls salt; 2 tablespoonfuls baking powder; About 1 pint cold water (milk is preferable)

From Manual for army cooks, 1896

Presented as published in 1896. 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

3686Calories

109 gProtein

783 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories3686 kcal

Protein109 g

Carbohydrates783 g

Fiber0.1 g

Sugars0 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7527 mg

Potassium1371 mg

Calcium1773 mg

Iron59 mg

Magnesium280 mg

Phosphorus1666 mg

Zinc7.3 mg

Copper1.6 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)4.4 mg

Niacin (B3)68 mg

Folate1605 mcg

Choline0 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 79. The excerpt below is the record exactly as published.

BOILED OMAHA PUDDING. 2 quarts sifted flour. 2 heaping teaspoonfuls salt. 2 tablespoonfuls baking powder. About 1 pint cold water (milk is preferable)

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