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Fruit Pudding
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
445Calories
25 gProtein
42 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein25 g
Carbohydrates42 g
Fiber1.2 g
Sugars34 g
Total Fat25 g
Saturated Fat8.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol510 mg
Sodium271 mg
Potassium631 mg
Calcium377 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus513 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C3.6 mg
Vitamin A280 mcg
Vitamin E1.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate71 mcg
Choline414 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.
Fruit Pudding. Take 1 pint of milk, 5 eggs, 2 tablespoons granulated sugar, 1 tablespoon butter, 2 tablespoons flour, slices of peaches or apples
Cook this with the app: pantry check, scaling, and the assistant.