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French Fruit Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
Serve with foamy sauce.
Presented as published in 1914. 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
540Calories
5 gProtein
67 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein5 g
Carbohydrates67 g
Fiber0.7 g
Sugars31 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium167 mg
Potassium738 mg
Calcium104 mg
Iron4.5 mg
Magnesium115 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.9 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate63 mcg
Choline7.3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 87. The excerpt below is the record exactly as published.
FEENCH FKUIT PUDDING. 1 cup chopped suet 1 tsp. clove 1 cup molasses y2 tsp. salt cup sour milk ±14 cups chopped raisins IV2 tsp. soda % cup currants 1 tsp. cinnamon 2% cups flour
Cook this with the app: pantry check, scaling, and the assistant.