Fine Peach Pudding

Name: Fine Peach Pudding
Ingredients: Fill pudding-dish with whole peeled peaches; 1 pint water; 2 cups milk; 4 beaten eggs; 1 scant cup flour; 1 teaspoon Royal Baking Powder; 1 cup sugar; 1 tablespoon melted butter; pinch salt

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2084Calories

45 gProtein

392 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories2084 kcal

Protein45 g

Carbohydrates392 g

Fiber4.6 g

Sugars228 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol189 mg

Sodium1315 mg

Potassium1101 mg

Calcium1149 mg

Iron12 mg

Magnesium128 mg

Phosphorus1249 mg

Zinc4.3 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A374 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate361 mcg

Choline258 mg

Caffeine0 mg

Water983 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 47. The excerpt below is the record exactly as published.

Fine Peach Pudding. — Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt

Cook this with the app: pantry check, scaling, and the assistant.