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Half-Pay Pudding
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
522Calories
7 gProtein
58 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein6.8 g
Carbohydrates58 g
Fiber2 g
Sugars27 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol24 mg
Sodium463 mg
Potassium446 mg
Calcium117 mg
Iron2.9 mg
Magnesium47 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C26 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate48 mcg
Choline14 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 108. The excerpt below is the record exactly as published.
HALF-PAY" PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One cup chopped suet, one and one-half cups bread crumbs, one cup flour, one cup raisins, one cup currants, one cup milk, either sweet or sour, three table- spoons molasses, two tablespoons sugar, one- teaspoon salt, one teaspoon soda
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