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Bum Pudding
From Kentucky receipt book, 1903
Serves 16
Presented as published in 1903. 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
752Calories
4 gProtein
87 gCarbs
41 gFat
Full nutrition (35 nutrients)
Calories752 kcal
Protein4.1 g
Carbohydrates87 g
Fiber2.8 g
Sugars75 g
Total Fat41 g
Saturated Fat26 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol136 mg
Sodium129 mg
Potassium251 mg
Calcium73 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline40 mg
Caffeine0 mg
Alcohol4.6 g
Water72 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 173. The excerpt below is the record exactly as published.
Bum Pudding. Make a custard with 1 pint of new milk, the yolks of 4 well- beaten eggs, 1 teacup of granulated sugar, 1 teaspoon vanilla. Crush fine 2 dozen almond macaroons. When custard is done stir in the macaroons until soft. After it is cold add 3 pints of cream and 14 ounces granulated sugar. When nearly frozen % pound of candied cherries cut in half and ^ pound of raisins cut fine, which must have been soaked in sherry wine several hours, also 1 teacup of rum
Cook this with the app: pantry check, scaling, and the assistant.