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Fruit Pudding
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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
154Calories
5 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium158 mg
Potassium57 mg
Calcium95 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 82. The excerpt below is the record exactly as published.
FKUIT PUDDING. Mrs. S. W. Cheever, Ottawa, 111. One cup milk, one cup sugar, two eggs, two teaspoons cream tartar, one teaspoon soda, flour, dried fruit steam two hours. Sauce : To a pint of milk, add a lump of but- ter size of a small egg, let this cpme near to a boil ; save out from the pudding half teacup batter, thin it, stir it into the hot milk, stir all the time till it begins to thicken; sweeten and flavor to the taste. FKUIT PUDDII^G. Place in a tin basin fruit of any kind (raspberries, peaches and apples are the best), put sugar over them, and a little water; if peaches are used put them in after paring them, whole ; have ready a biscuit crust, made of one pint of flour, with a small piece of butter or lard, a little salt, two teaspoons of baking powder
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