Cup Pudding
From Public school household science, 1905
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
1065Calories
35 gProtein
205 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1065 kcal
Protein35 g
Carbohydrates205 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2548 mg
Potassium707 mg
Calcium414 mg
Iron14 mg
Magnesium96 mg
Phosphorus541 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate401 mcg
Choline43 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 37. The excerpt below is the record exactly as published.
CUP PUDDING. 2 cups flour. I 4 tsp. baking powder. I tsp. salt. 1 f cup milk. Some jam
Cook this with the app: pantry check, scaling, and the assistant.