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Fruit Pudding
From How we cook in Tennessee .., 1906
Serves 6
Serve with cold cream.
Presented as published in 1906. 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
312Calories
6 gProtein
39 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein5.8 g
Carbohydrates39 g
Fiber3 g
Sugars32 g
Total Fat16 g
Saturated Fat1.8 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol62 mg
Sodium103 mg
Potassium273 mg
Calcium81 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline51 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 103. The excerpt below is the record exactly as published.
Fruit Pudding. — One cup molasses, one cup milk, half cup butter, one cup chopped raisins, one cup currants, a little cit- ron, one teaspoonful soda, one teaspoonful cinnamon, cloves and nutmeg, three cups flour. Let molasses, butter and spices come to a boil on stove, adding other ingredients when cold. Steam four hours. — Mrs. M. L. Madison. Bird Nest Pudding. — Peel and core enough apples to fill pan> stew until nearly done, take off and have a rich custard made up as for egg custard ; pour this over the apples and set in stove until custard is done ; take out and serve cold with whipped cream. Fruit Pudding. — One glass English walnuts, one glass dates, two eggs beaten together, half cup sugar, one tablespoon flour, one teaspoon baking powder
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