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Cracker Pudding

Name: Cracker Pudding
Yield: 8 servings
Ingredients: half-a-dozen or so of large soda Crackers; jib. of cooking butter; 1 tea-cupful of sugar; the strained juice and grated rind of two lemons; the yolks and whites of three eggs

From The encyclopædia of practical cookery, 1890

Serves 8

Serve hot.

Presented as published in 1890. 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

729Calories

6 gProtein

51 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein5.6 g

Carbohydrates51 g

Fiber1.6 g

Sugars29 g

Total Fat58 g

Saturated Fat31 g

Monounsaturated Fat16 g

Polyunsaturated Fat7 g

Omega-30.7 g

Cholesterol192 mg

Sodium306 mg

Potassium119 mg

Calcium76 mg

Iron2 mg

Magnesium12 mg

Phosphorus148 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C13 mg

Vitamin A418 mcg

Vitamin E2.7 mg

Vitamin K30 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate48 mcg

Choline71 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 515. The excerpt below is the record exactly as published.

Cracker Pudding-. — (1) Put half-a-dozen or so of large soda Crackers into a basin and add jib. of cooking butter, 1 tea- cupful of sugar, and the strained juice and grated rind of two lemons, and pour over only as much boiling water as the Crackers will absorb. Put the yolks and whites of three eggs

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