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Fruit Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Recipe appears incomplete.
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
191Calories
3 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein3 g
Carbohydrates49 g
Fiber7.4 g
Sugars31 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium755 mg
Calcium78 mg
Iron0.5 mg
Magnesium50 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate78 mcg
Choline27 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.
FRUIT PUDDING. Miss Fannie Davidson. One cup milk, one egg, piece butter size of an egg, one teaspoon soda, two small teaspoons cream tartar, flour to make a stiff batter, one cup of tart fruit. Steam one hour. Serve with anv rich sauce preferred. FRUIT PUDDING. Mrs. Frank R. Campbell, Chicago. Four oranges, four bananas, peeled and cut fine
Cook this with the app: pantry check, scaling, and the assistant.