dairy-freenut-freesoy-freefish-freeshellfish-free
Eve's Pudding
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
616Calories
10 gProtein
43 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein10 g
Carbohydrates43 g
Fiber2.5 g
Sugars7 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol122 mg
Sodium351 mg
Potassium301 mg
Calcium119 mg
Iron3.3 mg
Magnesium34 mg
Phosphorus156 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C79 mg
Vitamin A46 mcg
Vitamin E1.4 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate58 mcg
Choline84 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.
EVE'S PUDDING. Bread crumbs, 12 ounces. Currants, 12 ounces. Suet, 12 ounces. Eggs 4,. Chopped apples, 12 ounces. Nutmeg, 1 teaspoon. Lemon juice, y2 teaspoon
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