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English Custard Pudding
From Delicacies, 1929
Serves 6
Serves six.
Presented as published in 1929. 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
271Calories
8 gProtein
43 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein7.6 g
Carbohydrates43 g
Fiber1.8 g
Sugars20 g
Total Fat8.5 g
Saturated Fat3.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol106 mg
Sodium173 mg
Potassium322 mg
Calcium135 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus181 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0.9 mg
Vitamin A76 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline89 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 54. The excerpt below is the record exactly as published.
English Custard Pudding 1 cup of graham cracker 3 eggs crumbs Ya cup seeded raisins 1-3 cup of sugar Nutmeg 2 cups milk 2 teaspoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.