Fruit Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
293Calories
3 gProtein
74 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein3.1 g
Carbohydrates74 g
Fiber6.5 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium27 mg
Potassium792 mg
Calcium25 mg
Iron3.4 mg
Magnesium33 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 48. The excerpt below is the record exactly as published.
Fruit Pudding. Stew dried apricots or peaches until tender, and sweeten to taste. While hot pour over Boston crackers split open, making alternate layers of fruit and crackers, the last layer be- ing a thick one of fruit ; stand away to cool and serve with or without sauce. Stew the fruit with enough water to make plenty of juice
Cook this with the app: pantry check, scaling, and the assistant.