Granose Pudding
From Healthful cookery, 1904
Presented as published in 1904. 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
597Calories
32 gProtein
62 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein32 g
Carbohydrates62 g
Fiber0 g
Sugars61 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 71. The excerpt below is the record exactly as published.
Granose Pudding. — 1 pint milk, iy2 cups Gra- nose, 3 tablespoonfuls sugar, yolks of 2 eggs, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.