Dexter Pudding
From Machias Cook Book, 1899
Presented as published in 1899. 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
4746Calories
59 gProtein
601 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories4746 kcal
Protein59 g
Carbohydrates601 g
Fiber0 g
Sugars259 g
Total Fat237 g
Saturated Fat128 g
Monounsaturated Fat76 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol190 mg
Sodium243 mg
Potassium6641 mg
Calcium1067 mg
Iron41 mg
Magnesium950 mg
Phosphorus859 mg
Zinc5.7 mg
Copper2.3 mg
Manganese8.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E3.7 mg
Vitamin K8.5 mcg
Vitamin B62.7 mg
Vitamin B122 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate705 mcg
Choline101 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 16. The excerpt below is the record exactly as published.
DEXTER PUDDING. I cup molasses, i cup milk, i cup suet or }4 cup butter, i tea- spoonful cream tartar, i teaspoonful soda, 3^ cups flour. Steam 3 hours. Mrs. W. H. Allen. PUDDING. 49 PRUNE PUDDING. I cup stewed prunes, ch'"»pped, add the well beaten whites of 4 eggs and a small cup of sugar. Bake 20 minutes and serve at once with whipped cream. Nellie G. Mayhkw. WHEAT PUDDING. I cup sour milk, i cup molasses, 2 cups wheat, i cup chopped raisins, 2 teaspoons of soda, and a little salt ; very nice with whipped cream, or you can use egg sauce. Mrs. F. H. Sanborn. XMAS PUDDING. I heaping cup butter, 414 cups flour, 2 cups sugar, 2 cups raisins, 2 cups currants, 34 cup milk, 4 eggs, }l lb. citron, %, lb. candied lemon peel, 2 teaspoonfuls cloves, i teaspoonful soda
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