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Eureka Pudding
From The Rural cook book, 1907
Serves 6
Can be improved with beaten egg whites.
Presented as published in 1907. 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
446Calories
7 gProtein
101 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein6.7 g
Carbohydrates101 g
Fiber4.4 g
Sugars33 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1107 mg
Potassium120 mg
Calcium203 mg
Iron22 mg
Magnesium27 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate135 mcg
Choline10 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 56. The excerpt below is the record exactly as published.
Eureka Pudding, — Put one or two quarts of boiling water in stewpan, ajdd commeal to make a thick gruel, and teaspoonful of salt. Let it boil long and slowly. While cooking peel and slice five or six (more or less) good cooking apples; add to gruel. Let boil tender, add sugar
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