Camp Pudding

Name: Camp Pudding
Ingredients: 1 cup fat salt pork (cut in dice); 3 cups flour; 1 cup sugar; 1 cup currants or other dried fruit; 2 teaspoons spices; 3 teaspoons baking powder

From Camp cookery (Milam, for Boy Scouts), 1918

If the water stops boiling, the pudding will be spoiled.

Presented as published in 1918. 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

4283Calories

63 gProtein

602 gCarbs

185 gFat

Full nutrition (33 nutrients)

Calories4283 kcal

Protein63 g

Carbohydrates602 g

Fiber2.1 g

Sugars306 g

Total Fat185 g

Saturated Fat66 g

Monounsaturated Fat86 g

Polyunsaturated Fat19 g

Cholesterol248 mg

Sodium3349 mg

Potassium1065 mg

Calcium903 mg

Iron25 mg

Magnesium136 mg

Phosphorus1166 mg

Zinc6.6 mg

Copper0.8 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.3 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)32 mg

Folate608 mcg

Choline2.9 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 26. The excerpt below is the record exactly as published.

Camp Pudding 1 cup fat salt pork (cut in dice) 3 cups flour 1 cup sugar 1 cup currants or other dried fruit 91 2 teaspoons spices 3 teaspoons baking powder

Cook this with the app: pantry check, scaling, and the assistant.