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Honeycomb Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Recipe by Mrs. W. J. Sanborn.
Presented as published in 1907. 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
722Calories
14 gProtein
151 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein14 g
Carbohydrates151 g
Fiber0 g
Sugars118 g
Total Fat8.5 g
Saturated Fat2.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol253 mg
Sodium152 mg
Potassium1822 mg
Calcium322 mg
Iron8.7 mg
Magnesium291 mg
Phosphorus252 mg
Zinc1.7 mg
Copper0.7 mg
Manganese2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate98 mcg
Choline218 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 73. The excerpt below is the record exactly as published.
HONEYCOMB PUDDING. Mrs. W. J. Sanborn. Mix together one cup flour and one-half cup sugar ; add four eggs, one cup molasses and one teaspoon soda stirred into one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.