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Dixie Pudding
From The new practical housekeeping, 1890
Serves 1
Can be made with sponge cake for a more elegant dish.
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
234Calories
10 gProtein
51 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein9.6 g
Carbohydrates51 g
Fiber9.8 g
Sugars25 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium199 mg
Potassium443 mg
Calcium111 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus125 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A38 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate66 mcg
Choline15 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 479. The excerpt below is the record exactly as published.
Dixie Pudding. — Slice light bread, trim off crusts and cut in pieces about two inches square; remove seeds from greengage plums, make very sweet and place on the bread squares. Just be- fore serving, place squares in a dessert dish and cover each with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.