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Cranberry Pudding
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
764Calories
15 gProtein
168 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories764 kcal
Protein15 g
Carbohydrates168 g
Fiber12 g
Sugars92 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Cholesterol14 mg
Sodium2020 mg
Potassium416 mg
Calcium244 mg
Iron5.3 mg
Magnesium60 mg
Phosphorus193 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A20 mcg
Vitamin E1.5 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate133 mcg
Choline19 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 44. The excerpt below is the record exactly as published.
CRANBERRY PUDDING. Cooked cranberries, 1 quart. Orange juice, y2 cup. Dry bread crumbs, 1 quart. Grated orange rind. Sugar, 2 cups. Butter, 2 tablespoons.
Cook this with the app: pantry check, scaling, and the assistant.