nut-freeegg-freesoy-freefish-freeshellfish-free
Hartford Pudding
From The economical cook book, 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
503Calories
5 gProtein
53 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein5.3 g
Carbohydrates53 g
Fiber0.9 g
Sugars29 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol24 mg
Sodium413 mg
Potassium185 mg
Calcium99 mg
Iron2 mg
Magnesium23 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C25 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate41 mcg
Choline9.8 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.
Hartford Pudding. One cup of bread crumbs finely grated, one of chopped suet, one of brown sugar, one of sifted flour, one of currants washed and dried, one of milk, a teaspoonful of soda, one of salt, and a half of a grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.