Fruit Pudding

Name: Fruit Pudding
Ingredients: One tblsp. butter; % cup sugar; 1 egg; V2 cup milk; 1 cup of flour; 1 tsp. Rumford baking powder

From The Memorial Hall cook book, 1919

Recipe by Mabel C. Dennison.

Presented as published in 1919. 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

993Calories

24 gProtein

204 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories993 kcal

Protein24 g

Carbohydrates204 g

Fiber0 g

Sugars106 g

Total Fat22 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol232 mg

Sodium592 mg

Potassium428 mg

Calcium465 mg

Iron8.5 mg

Magnesium56 mg

Phosphorus457 mg

Zinc2.1 mg

Copper0.2 mg

Manganese1 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)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.6 mg

Folate224 mcg

Choline169 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 26. The excerpt below is the record exactly as published.

Fruit Pudding One tblsp. butter, creamed with % cup sugar, 1 egg, V2 cup milk, 1 cup of flour, 1 tsp. Rumford baking powder

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