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Ingam Pudding
From The Times cook book, no. 2, 1905
Serves 3
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
935Calories
15 gProtein
221 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories935 kcal
Protein15 g
Carbohydrates221 g
Fiber4.3 g
Sugars75 g
Total Fat17 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol42 mg
Sodium46 mg
Potassium1501 mg
Calcium160 mg
Iron11 mg
Magnesium187 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.7 mg
Folate203 mcg
Choline7.3 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
INGAM PUDDING. Mrs. E. A. Stickney, 102S South Hill stret, Los Angeles.— One-half cup sugar, one-half cup molasses, one-quarter cup butter, one cup cold water, one cup seeded raisins, three cups sifted flour, one teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.