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Cracker Pudding

Name: Cracker Pudding
Yield: 1 servings
Ingredients: 1 pt. of milk; yolks of 2 eggs; 3 crackers, rolled fine; 2 tablespoons sugar; pinch of salt; flavor with vanilla

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. E. Rinnaker.

Presented as published in 1912. 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

511Calories

21 gProtein

49 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein21 g

Carbohydrates49 g

Fiber0 g

Sugars49 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium202 mg

Potassium775 mg

Calcium644 mg

Iron0.9 mg

Magnesium60 mg

Phosphorus625 mg

Zinc2.8 mg

Copper0 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate50 mcg

Choline366 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.

CRACKER PUDDING.— 1 pt. of milk, yolks of 2 eggs. 3 crackers, rolled fine, 2 tablespoons sugar, pinch of salt, flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.