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Health Pudding
From The national course in home economics, 1917
Serves 6
Serve with cream and sugar.
Presented as published in 1917. 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
167Calories
0 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein0.1 g
Carbohydrates42 g
Fiber0.3 g
Sugars20 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium206 mg
Potassium6.4 mg
Calcium13 mg
Iron0.4 mg
Magnesium2.8 mg
Phosphorus2.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0.7 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 199. The excerpt below is the record exactly as published.
HEALTH PUDDINQ. One cupful of tapioca, three generous pints of cold water, one-half teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple jelly
Cook this with the app: pantry check, scaling, and the assistant.