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Dried Peach Pudding

Name: Dried Peach Pudding
Yield: 3 servings
Ingredients: one pint of milk; one pint of bread-crumbs; one teaspoonful of cold butter; one pint of dried peaches; two eggs; one-half cupful of sugar

From The national course in home economics, 1917

Serves 3

Serve warm with hard sauce.

Presented as published in 1917. 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

460Calories

11 gProtein

89 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein11 g

Carbohydrates89 g

Fiber4.3 g

Sugars41 g

Total Fat10 g

Saturated Fat4.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol147 mg

Sodium113 mg

Potassium816 mg

Calcium233 mg

Iron2.8 mg

Magnesium45 mg

Phosphorus293 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C6.1 mg

Vitamin A122 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate16 mcg

Choline127 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 199. The excerpt below is the record exactly as published.

DRIED PEACH PUDDINQ. Let come to a boil one pint of milk; while hot pour it over one pint of bread-crumbs (entire-wheat bread if desired); stir into this one tea^ spoonful of cold butter and one pint of dried peaches stewed soft. When all is cool add two eggs well beaten, one-half cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.