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Cracker Pudding
From San Rafael cook book, 1906, 1906
Serves 1
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
350Calories
16 gProtein
26 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein16 g
Carbohydrates26 g
Fiber5.7 g
Sugars1.5 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol372 mg
Sodium182 mg
Potassium356 mg
Calcium123 mg
Iron3.4 mg
Magnesium62 mg
Phosphorus271 mg
Zinc2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0.8 mg
Vitamin A161 mcg
Vitamin E1.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate91 mcg
Choline300 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 50. The excerpt below is the record exactly as published.
CRACKER PUDDING— Mrs. J. C. Dickson. Butter 6 or 8 soda crackers, put in pudding pan butteredi, sides to- -gether, cover with a custard, made in proportion of 2 eggs to a pint of milk, and sweeten to taste; flavor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.