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Coffee Pudding
From Cookery for every household, 1914
Serves 1
Broken sponge cakes may be used instead of bread, and a tablespoon of cream will improve it.
Presented as published in 1914. 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
1113Calories
38 gProtein
139 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1113 kcal
Protein38 g
Carbohydrates139 g
Fiber9.4 g
Sugars65 g
Total Fat67 g
Saturated Fat6.4 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.3 g
Cholesterol438 mg
Sodium822 mg
Potassium733 mg
Calcium504 mg
Iron8.7 mg
Magnesium198 mg
Phosphorus649 mg
Zinc4.2 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 644. The excerpt below is the record exactly as published.
Coffee Pudding 5 oz. bread. 1 gill strong black coffee. 2 oz. sugar. 1 oz. butter. 2 or 3 eggs. 2 oz. almonds. A few drops of vanilla.
Cook this with the app: pantry check, scaling, and the assistant.