Fruit Pudding

Name: Fruit Pudding
Ingredients: 2 cups of left-over canned fruit or cooked dried fruit; 4 cup corn syrup; 2 tablespoons gelatine; 2 cups of the juice or water; 1 tablespoon lemon juice

From Foods that will win the war, 1918

Presented as published in 1918. 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

4592Calories

15 gProtein

1219 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories4592 kcal

Protein15 g

Carbohydrates1219 g

Fiber4.2 g

Sugars1213 g

Total Fat2.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1097 mg

Potassium177 mg

Calcium226 mg

Iron0.6 mg

Magnesium28 mg

Phosphorus21 mg

Zinc5.9 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A2.6 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate8 mcg

Choline13 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 24. The excerpt below is the record exactly as published.

FRUIT PUDDING 2 cups of left-over canned fruit 4 cup corn syrup or cooked dried fruit 2 tablespoons gelatine 2 cups of the juice or water 1 tablespoon lemon juice

Cook this with the app: pantry check, scaling, and the assistant.