vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dandy Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Serve cold.
Presented as published in 1907. 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
444Calories
19 gProtein
54 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein19 g
Carbohydrates54 g
Fiber0 g
Sugars50 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium582 mg
Calcium438 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus461 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 71. The excerpt below is the record exactly as published.
DANDY PUDDING. Mrs. H. B. Smith. One quart milk, four eggs, two tablespoons corn starch, half cup sugar, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.