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College Puddings
From The economical cook book, 1905
Serves 8
Serve with wine-sauce.
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
350Calories
2 gProtein
24 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories350 kcal
Protein1.6 g
Carbohydrates24 g
Fiber0.3 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol15 mg
Sodium4.2 mg
Potassium94 mg
Calcium21 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A3.8 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline2.1 mg
Caffeine0 mg
Alcohol9.3 g
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 87. The excerpt below is the record exactly as published.
College Puddings. Beat four eggs separately and then together ; add to them two ounces of flour, two tablespoonsful of milk, half a small nutmeg grated, half a teaspoonful of ginger and a quarter of a pound of sugar ; beat all together. Chop very fine six ounces of suet and stir it in the pudding ; add six ounces of currants, washed and dried, an ounce of candied orange-peel, cut fine, or the same of citron, and a glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.