Boston Pudding
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1330Calories
40 gProtein
229 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1330 kcal
Protein40 g
Carbohydrates229 g
Fiber6 g
Sugars167 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol88 mg
Sodium1049 mg
Potassium3726 mg
Calcium1426 mg
Iron13 mg
Magnesium549 mg
Phosphorus983 mg
Zinc5.1 mg
Copper1 mg
Manganese4.1 mg
Vitamin D7 mcg
Vitamin C0.3 mg
Vitamin A234 mcg
Vitamin E0.7 mg
Vitamin K7.4 mcg
Vitamin B61.7 mg
Vitamin B123.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate128 mcg
Choline180 mg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 4. The excerpt below is the record exactly as published.
BOSTON PUDDING. 5 slices entire wheat bread, cut 2 inch thick 3 cups milk | : + cup molasses Butter
Cook this with the app: pantry check, scaling, and the assistant.