Fruit Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
4889Calories
67 gProtein
621 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories4889 kcal
Protein67 g
Carbohydrates621 g
Fiber18 g
Sugars338 g
Total Fat247 g
Saturated Fat130 g
Monounsaturated Fat81 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol533 mg
Sodium1796 mg
Potassium2545 mg
Calcium662 mg
Iron25 mg
Magnesium238 mg
Phosphorus978 mg
Zinc6.9 mg
Copper1.5 mg
Manganese3.8 mg
Vitamin D2 mcg
Vitamin C207 mg
Vitamin A173 mcg
Vitamin E6.1 mg
Vitamin K30 mcg
Vitamin B61 mg
Vitamin B122.3 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)25 mg
Folate491 mcg
Choline360 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.
Fruit Pudding. 1 cup chopped suet, 2 cups bread crumbs, 1 cup flour, 2 eggs, 1 cup each raisins and currants, 14 teaspoon nut- meg, 1 cup sugar, 1| level teaspoon soda dissolved in tablespoon hot water, enough buttermilk to make stiff batter. Pour into pan and set in steamer. Steam 2 hours. MRS. O. H. GUYMON. Suet Pudding. 1 cup chopped suet, 1 cup molasses, 2 cups sour milk, 3 cups flour, 1 cup currants, 1 teaspoon soda, 1 teaspoon cinnamon, 1 cup dates or figs finely chopped, 14, cup citron, 1 cup raisins
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