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Cracked Wheat Pudding

Name: Cracked Wheat Pudding
Yield: 1 servings
Ingredients: layers of cold cooked cracked wheat; two tablespoonfuls of sugar; one tablespoonful of raisins; add cupful of cold water

From Temperance cook book, 1887

Serves 1

Presented as published in 1887. 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

564Calories

13 gProtein

131 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein13 g

Carbohydrates131 g

Fiber18 g

Sugars34 g

Total Fat2.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium601 mg

Calcium58 mg

Iron5.1 mg

Magnesium159 mg

Phosphorus432 mg

Zinc3.9 mg

Copper0.7 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K2.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.1 mg

Folate37 mcg

Choline42 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 145. The excerpt below is the record exactly as published.

CRACKED WHEAT PUDDING. In a deep pudding dish put layers of cold cooked cracked wheat, and tart apples sliced thin with two tablespoonfuls of sugar, one tablespoonful of raisins. Fill the dish, have the wheat last, add cupful of cold water

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