Hunter's Pudding
From Metropolitan cook book, 1918
Presented as published in 1918. 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
4659Calories
46 gProtein
613 gCarbs
236 gFat
Full nutrition (34 nutrients)
Calories4659 kcal
Protein46 g
Carbohydrates613 g
Fiber10 g
Sugars385 g
Total Fat236 g
Saturated Fat129 g
Monounsaturated Fat77 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol190 mg
Sodium2673 mg
Potassium7058 mg
Calcium1184 mg
Iron34 mg
Magnesium982 mg
Phosphorus854 mg
Zinc5.1 mg
Copper2.6 mg
Manganese8.9 mg
Vitamin D2.3 mcg
Vitamin C5.6 mg
Vitamin A79 mcg
Vitamin E4.1 mg
Vitamin K18 mcg
Vitamin B63 mg
Vitamin B122 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)23 mg
Folate424 mcg
Choline123 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 36. The excerpt below is the record exactly as published.
I teaspoon cinnamon | lemon juice and rind Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft; add lemon juice and rind. Arrange in layers in a buttered baking dish, using I of the buttered crumbs on the bottom of the baking dish, then | the apple sauce, then buttered crumbs, apple sauce and the remainder of the crumbs on top. Bake in a moderate oven, until nicely browned on top. Other fruit sauces may be used in the same way — such as peach, apricot, rhubarb, etc. HUNTER'S PUDDING I cup chopped suei | teaspoon soda I teaspoon allspice ?i- I cup milk 1 teaspoon salt i teaspoon cinnamon "^ 1 cup molasses i teaspoon clove 1 cup raisins in 2 tea- 2 cups flour I teaspoon mace
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