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Delicious Pudding
From The Henderson cook book, 1914
Serves 4
— Mrs. Alex. Cheek.
Presented as published in 1914. 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
135Calories
9 gProtein
5 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein8.5 g
Carbohydrates5 g
Fiber0 g
Sugars0.2 g
Total Fat8.8 g
Saturated Fat3.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol240 mg
Sodium381 mg
Potassium95 mg
Calcium37 mg
Iron1.4 mg
Magnesium9.1 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline184 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
DELICIOUS PUDDING. Five eggs ; to the yolks add 3 tablespoons of flour, 1 pint sweet milk, 1 tablespoon of melted butter, % teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.