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Fruit Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
544Calories
10 gProtein
109 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein10 g
Carbohydrates109 g
Fiber0 g
Sugars106 g
Total Fat9 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium121 mg
Potassium1059 mg
Calcium179 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus222 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 82. The excerpt below is the record exactly as published.
FKUIT PUDDING. Mrs. S. W. Cheever, Ottawa, 111. One cup milk, one cup sugar, two eggs, two teaspoons cream tartar, one teaspoon soda, flour, dried fruit
Cook this with the app: pantry check, scaling, and the assistant.