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Brown Pudding
From Superior cook book, 1905
Serves 8
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
616Calories
11 gProtein
138 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein11 g
Carbohydrates138 g
Fiber0.3 g
Sugars84 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium135 mg
Potassium805 mg
Calcium175 mg
Iron8.3 mg
Magnesium127 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate121 mcg
Choline81 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 67. The excerpt below is the record exactly as published.
Brown Pudding. I'wo cups brown sugar, 4 eggs, 4 cu})s of Dousnian's Best Patent flour, 1 cup l)oiling water, 1 cu]) Xew Orleans molassi s, biitter size of a Avalnut. ]\[elt buttei- before it is put in tlie ])U(bling. Add 1 lev(4 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.