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CANNED PUDDING
From The household cook book, 1902
Serves 3
Convenient for a quick dessert.
Presented as published in 1902. 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
400Calories
0 gProtein
99 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein0.3 g
Carbohydrates99 g
Fiber1.1 g
Sugars5.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium23 mg
Calcium36 mg
Iron1.8 mg
Magnesium6.2 mg
Phosphorus8.6 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.6 mcg
Choline1.7 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 249. The excerpt below is the record exactly as published.
CANNED PUDDING — Soak and wash 1 pint of tapioca, and add 3 pints of warm water, and let it stand 3 hours in a kettle of boiling water; then place in glass fruit jars a layer of sliced peaches, with sugar enough to sweeten them, then a layer of tapioca
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