Canned Peach Pudding

Name: Canned Peach Pudding
Ingredients: Soak one cup dry bread crumbs; in one pint boiling milk; one tablespoonful melted butter; one-half cup sugar; and five beaten eggs; mash two cups nice canned peaches

From Popular cook book, 1899

Presented as published in 1899. 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

1620Calories

51 gProtein

266 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1620 kcal

Protein51 g

Carbohydrates266 g

Fiber11 g

Sugars173 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.2 g

Omega-30.1 g

Cholesterol960 mg

Sodium2904 mg

Potassium1045 mg

Calcium376 mg

Iron12 mg

Magnesium108 mg

Phosphorus764 mg

Zinc5.4 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D5 mcg

Vitamin C6.3 mg

Vitamin A642 mcg

Vitamin E8.5 mg

Vitamin K68 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)10 mg

Folate301 mcg

Choline772 mg

Caffeine0 mg

Water558 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 16. The excerpt below is the record exactly as published.

CANNED PEACH PUDDING. Soak one cup dry bread crumbs in one pint boiling milk; add one tablespoonful melted butter, one-half cup sugar, and five beaten eggs, mash two cups nice canned Ee peach

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