Cold Biscuit Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
870Calories
14 gProtein
138 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein14 g
Carbohydrates138 g
Fiber3.2 g
Sugars54 g
Total Fat34 g
Saturated Fat8.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.5 g
Cholesterol16 mg
Sodium1045 mg
Potassium239 mg
Calcium430 mg
Iron5.8 mg
Magnesium39 mg
Phosphorus310 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate124 mcg
Choline0.2 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 31. The excerpt below is the record exactly as published.
COLD BISCUIT PUDDING. Mrs. J. E. Hillskotter. Slice cold biscuit in thin slices in a dish ; grate on a little nut- meg; then make a sauce of 3 teaspoons flour, pour boiling water on until like cornstarch, add 4 tablespoons sugar and a teaspoonful of butter ; pour on the biscuit while sauce is hot. BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and pm into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup currants. A little nutmeg
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