Cereal Pudding
From A simple course in home economics for rural schools, 1916
Add nut meats if desired.
Presented as published in 1916. 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
877Calories
31 gProtein
135 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein31 g
Carbohydrates135 g
Fiber1.4 g
Sugars124 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium926 mg
Calcium660 mg
Iron2.5 mg
Magnesium90 mg
Phosphorus740 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.4 mg
Folate70 mcg
Choline386 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 16. The excerpt below is the record exactly as published.
Cereal Pudding 1 C. cooked cereal 2 C. milk 2 eggs — yolks and whites — beaten separately Simple Courses in Home Economics 45 1 Square Baker's Chocolate, melted i?i 1/3 cup boiling water 1/^ C. sugar
Cook this with the app: pantry check, scaling, and the assistant.