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Boston Pudding
From The new Annie Dennis cook book, 1905
Serves 8
Serve with old-fashioned 'pap-sauce.'
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
414Calories
9 gProtein
88 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein8.8 g
Carbohydrates88 g
Fiber0 g
Sugars51 g
Total Fat3.7 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium43 mg
Potassium324 mg
Calcium42 mg
Iron3.2 mg
Magnesium18 mg
Phosphorus116 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate87 mcg
Choline76 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 151. The excerpt below is the record exactly as published.
Boston Pudding Four eggs, two cupfuls of sugar, three of flour, two teaspoonfuls of cream of tartar and one of soda. Mix the soda in half a cupful of sweet or sour milk
Cook this with the app: pantry check, scaling, and the assistant.