Buttermilk Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
1777Calories
34 gProtein
306 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1777 kcal
Protein34 g
Carbohydrates306 g
Fiber23 g
Sugars13 g
Total Fat53 g
Saturated Fat3.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat4.8 g
Cholesterol0 mg
Sodium1635 mg
Potassium1997 mg
Calcium455 mg
Iron15 mg
Magnesium156 mg
Phosphorus506 mg
Zinc3.5 mg
Copper1.2 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate240 mcg
Choline32 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 33. The excerpt below is the record exactly as published.
BUTTERMILK PUDDING 3 tbs shortening 1 cup seeded raisins iy2 tsp ground nutmeg 1 tsp soda into 1 cup buttermilk 2 cups toasted bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.