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Danish Pudding
From San Rafael cook book, 1906, 1906
Serves 3
With rhubarb, do not use quite so much water; it must not be too stiff or it will be tough.
Presented as published in 1906. 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
509Calories
2 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein1.8 g
Carbohydrates125 g
Fiber4.3 g
Sugars55 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium50 mg
Potassium522 mg
Calcium170 mg
Iron1.7 mg
Magnesium26 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.5 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.
DANISH PUDDING— Mrs. W. F. Jones. Dissolve 1 cup of sago or the same of pearl tapioca in a quart of water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stew- ed rhubar
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