Cocktail Pudding
From Personal recipes, 1960
Presented as published in 1960. 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
3041Calories
49 gProtein
568 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories3041 kcal
Protein49 g
Carbohydrates568 g
Fiber19 g
Sugars421 g
Total Fat77 g
Saturated Fat6.2 g
Monounsaturated Fat46 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol26 mg
Sodium258 mg
Potassium1573 mg
Calcium640 mg
Iron16 mg
Magnesium449 mg
Phosphorus885 mg
Zinc5.8 mg
Copper1.9 mg
Manganese4.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E37 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.4 mg
Niacin (B3)16 mg
Folate318 mcg
Choline122 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 17. The excerpt below is the record exactly as published.
COCKTAIL PUDDING Pee <a ay 1c. sugar 1 egg, beaten 1 c. flour 1c. brown sugar ve 1 tsp. soda 1c. chopped nuts | 1 #2 can fruit cocktail, not . | drained . Sift together flour, sugar and soda, Add undraine¢ fruit cocktail. Add beaten egg and blend. Pour into an | inch buttered pan or baking dish; over the batter, Spr nkl brown sugar and nuts. Bake at 300 degrees for one hour. Serve with Da: whipped cream. % Flor ence Nuttall wt : T °F CARROT PUDDING No a Be : ge 1 c. .grated carrots 1c. dry bread « 1 c. grated potatoes or 1/2 c. Darigold : apples 1/2 c. orange juice mitt little of fl c, reisins- *' s the rind Bir? lc. currants | 1/2 tsp. nutmeg, ee nig _ lc. brown sugar _ cinnamon 1c. flour
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