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Cracker Pudding
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
619Calories
21 gProtein
86 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein21 g
Carbohydrates86 g
Fiber3.4 g
Sugars70 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol297 mg
Sodium3801 mg
Potassium889 mg
Calcium663 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus602 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C1 mg
Vitamin A211 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate50 mcg
Choline260 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Cracker Pudding One dozen crackers soaked in one quart milk three hours; add four eggs, half a cup sugar, salt, nutmeg, one tablespoon butter, two teaspoons baking powder; heat all together, add half a cup raisins
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