vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eve's Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
504Calories
28 gProtein
57 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein28 g
Carbohydrates57 g
Fiber2.2 g
Sugars5.1 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol558 mg
Sodium1204 mg
Potassium585 mg
Calcium313 mg
Iron6.8 mg
Magnesium63 mg
Phosphorus446 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C154 mg
Vitamin A250 mcg
Vitamin E2.4 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.
Eve's Pudding. Six eggs, six apples, six ounces of bread, six ounces of cur- rants, half a teaspoonful of salt, nutmeg
Cook this with the app: pantry check, scaling, and the assistant.