vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cereal Pudding
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
743Calories
22 gProtein
142 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein22 g
Carbohydrates142 g
Fiber0.5 g
Sugars48 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol229 mg
Sodium1255 mg
Potassium576 mg
Calcium339 mg
Iron33 mg
Magnesium64 mg
Phosphorus498 mg
Zinc15 mg
Copper0.3 mg
Manganese0 mg
Vitamin D6.9 mcg
Vitamin C22 mg
Vitamin A691 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B62 mg
Vitamin B127.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)18 mg
Folate1444 mcg
Choline196 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 52. The excerpt below is the record exactly as published.
CEREAL PUDDING Milk, 4 cups. Eggs, 4. Sugar, 1/2 cup. Cream of maize, or cerealine, or rice flakes, 2 cups. Lemon, grated rind and juice, 1.
Cook this with the app: pantry check, scaling, and the assistant.