Danish Pudding
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1528Calories
6 gProtein
376 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1528 kcal
Protein5.5 g
Carbohydrates376 g
Fiber13 g
Sugars165 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium150 mg
Potassium1567 mg
Calcium509 mg
Iron5 mg
Magnesium78 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A22 mcg
Vitamin E1.6 mg
Vitamin K132 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate73 mcg
Choline62 mg
Caffeine0 mg
Water1480 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.
DANISH PUDDING Soak a cup of sago or pearl tapioca in a quart of water for several hours ; then boil until clear. Add a glass of tart jelly or a pint of stewed rhubarb
Cook this with the app: pantry check, scaling, and the assistant.