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Cracker Pudding
From The Toronto Cook Book, 1915
Serves 4
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
507Calories
14 gProtein
92 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein14 g
Carbohydrates92 g
Fiber2.5 g
Sugars86 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol44 mg
Sodium750 mg
Potassium1508 mg
Calcium571 mg
Iron2.9 mg
Magnesium161 mg
Phosphorus429 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3.5 mcg
Vitamin C1.1 mg
Vitamin A117 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate2.4 mcg
Choline76 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Cracker Pudding Seven crackers, three pints milk, two tablespoons sugar, half cup molasses, one teaspoon salt, one teaspoon cinnamon, one cup raisins
Cook this with the app: pantry check, scaling, and the assistant.