Fruit Pudding

Name: Fruit Pudding
Ingredients: Mix one pint of flour; add one gill of melted butter; Beat six eggs separately; one quart of very nice, ripe berries; add salt to taste

From Physical culture cook book, 1901

Presented as published in 1901. 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

2119Calories

66 gProtein

196 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2119 kcal

Protein66 g

Carbohydrates196 g

Fiber0 g

Sugars1.2 g

Total Fat120 g

Saturated Fat64 g

Monounsaturated Fat36 g

Polyunsaturated Fat9 g

Omega-30.4 g

Cholesterol1347 mg

Sodium443 mg

Potassium781 mg

Calcium241 mg

Iron19 mg

Magnesium105 mg

Phosphorus891 mg

Zinc5.8 mg

Copper0.6 mg

Manganese2 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A1216 mcg

Vitamin E5.6 mg

Vitamin K8.4 mcg

Vitamin B60.7 mg

Vitamin B122.9 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)17 mg

Folate545 mcg

Choline902 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 50. The excerpt below is the record exactly as published.

Fruit Pudding. — Mix one pint of flour into a rather thin batter, with rich cream ; add salt to taste, add one gill of melted butter. Beat six eggs separately, very light ; stir these in thoroughly and then add one quart of very nice, ripe berries

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