dairy-freenut-freesoy-freefish-freeshellfish-free
Cheap Pudding
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
986Calories
17 gProtein
181 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein17 g
Carbohydrates181 g
Fiber16 g
Sugars128 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol199 mg
Sodium111 mg
Potassium1720 mg
Calcium287 mg
Iron7.3 mg
Magnesium262 mg
Phosphorus407 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.3 mg
Vitamin D1 mcg
Vitamin C56 mg
Vitamin A81 mcg
Vitamin E1.2 mg
Vitamin K4.3 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate68 mcg
Choline189 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 74. The excerpt below is the record exactly as published.
Cheap Pudding. One of the nicest cheap j)uddings is made by chopping line i/o Ih. of dates and 2 ozs. of beef suet. Mix with the snet Y2 fwpful of brown sugar, 2 cupfuls of rolled oats, 1 tcaspoonfnl of cinnamon, the juice and grated rind of 1 lemon; add 1/2 teaspoonful of soda to 2 tablespoonfuls of warm water. Stir this into Y2 cupful of molasses; add 3 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.