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Fruit Pudding
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
424Calories
10 gProtein
84 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein10 g
Carbohydrates84 g
Fiber0 g
Sugars35 g
Total Fat5.7 g
Saturated Fat2.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium198 mg
Potassium171 mg
Calcium159 mg
Iron4 mg
Magnesium24 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate108 mcg
Choline57 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.
FRUIT PUDDING. Mrs, J. Wm. McKelvey. One cup of sugar, one cup of milk, one tablespoonful melted butter, three cups of flour, two teaspoonfuls of baking powder in flour, two eggs, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.