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Cracker Pudding
From The Times cook book, no. 2, 1905
Serves 8
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
378Calories
4 gProtein
51 gCarbs
16 gFat
Full nutrition (35 nutrients)
Calories378 kcal
Protein4.4 g
Carbohydrates51 g
Fiber0.9 g
Sugars37 g
Total Fat16 g
Saturated Fat8.6 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol59 mg
Sodium41 mg
Potassium484 mg
Calcium93 mg
Iron2.2 mg
Magnesium64 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A28 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline49 mg
Caffeine0 mg
Alcohol2.3 g
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 107. The excerpt below is the record exactly as published.
CRACKER PUDDING. M. P. de Dorticos, 1253 Westlake avenue, Los Angeles. — One-half cup currants, one-half cup raisins, one-half cup suet, one-half cup molasses, one cup cracker crumbs, three-quarters cup milk, one-quarter cup citron, one-quarter cup brandy, one-half cup sugar, one-half grated nutmeg, two eggs, one-quarter tea- spoon sod
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