dairy-freenut-freesoy-freefish-freeshellfish-free
German Pudding
From Kentucky receipt book, 1903
Serves 5
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
870Calories
9 gProtein
104 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein9.1 g
Carbohydrates104 g
Fiber1.1 g
Sugars50 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol107 mg
Sodium258 mg
Potassium1198 mg
Calcium277 mg
Iron7.1 mg
Magnesium185 mg
Phosphorus178 mg
Zinc1 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0.4 mcg
Vitamin C41 mg
Vitamin A35 mcg
Vitamin E1.1 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate90 mcg
Choline70 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.
German Pudding. Soak 1 coflfee cup of dried apples and chop fine, put in a bowl with 1 cup of molasses, and let stand all night. In the morning, add 1 cup of dried sweet cherries, 1 cup currants, % pint of chopped suet, 2 eggs, 2 cups of flour, and 1 teacup cold water. Add 2 tea- spoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.