vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Candy Pudding
From Delicacies, 1929
Serves 10
Recipe by Mrs. Donald Deibert.
Presented as published in 1929. 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
461Calories
4 gProtein
83 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein4.2 g
Carbohydrates83 g
Fiber4 g
Sugars76 g
Total Fat24 g
Saturated Fat1.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.9 g
Cholesterol26 mg
Sodium2.7 mg
Potassium303 mg
Calcium51 mg
Iron1 mg
Magnesium53 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate5 mcg
Choline2 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 66. The excerpt below is the record exactly as published.
Candy Pudding V/2 p:nts of sugar 2 tbsp. vinegar Butter, size of walnut T/2 cup water Soda, pinch Mix well and cook to consistency of candy to pull or until it forms a soft ball when tried in cold water. To this add cocoanut, J4 lb. almonds,
Cook this with the app: pantry check, scaling, and the assistant.