Dandy Pudding
From The housewife's aid, 1950
—Mrs. F. A. Whitaker.
Presented as published in 1950. 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
1046Calories
32 gProtein
160 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1046 kcal
Protein32 g
Carbohydrates160 g
Fiber0.1 g
Sugars148 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium373 mg
Potassium1471 mg
Calcium1201 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus987 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water863 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 16. The excerpt below is the record exactly as published.
DANDY PUDDING One quart milk, four eggs, two tablespoonfuls corn starch, one- half cupful sugar, one teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.