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Fifteen Cents Pudding
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
No method was recorded for this recipe.
Nutrition per serving
596Calories
10 gProtein
145 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein10 g
Carbohydrates145 g
Fiber7.9 g
Sugars98 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium324 mg
Potassium1149 mg
Calcium219 mg
Iron4.6 mg
Magnesium69 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate7.3 mcg
Choline16 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
FIFTEEN CENTSPUDDING. Take the crust of a loaf of bread and fill with raisins. Boil in milk and water
Cook this with the app: pantry check, scaling, and the assistant.