Dixie Pudding
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
2486Calories
73 gProtein
418 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories2486 kcal
Protein73 g
Carbohydrates418 g
Fiber20 g
Sugars265 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol117 mg
Sodium1960 mg
Potassium2050 mg
Calcium1730 mg
Iron11 mg
Magnesium224 mg
Phosphorus1353 mg
Zinc7.5 mg
Copper0.7 mg
Manganese2 mg
Vitamin D9.4 mcg
Vitamin C129 mg
Vitamin A315 mcg
Vitamin E4.7 mg
Vitamin K14 mcg
Vitamin B61 mg
Vitamin B126 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)16 mg
Folate244 mcg
Choline214 mg
Caffeine0 mg
Water990 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.
DIXIE PUDDING. BY MRS. W. H. P. LEE. (Wife of Representative from Virginia.) |$|§S&>NE pint of bread crumbs, one quart of milk, w raj$ yolks of four eggs, rind of one lemon, one cup ^jjsilir of sugar. Bake in pudding-dish. When done spread over with some kind of jams ; beat the whites of the eggs light, season with the juice of lemon; one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.