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Jelly Pudding
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
356Calories
9 gProtein
68 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein9.1 g
Carbohydrates68 g
Fiber0.1 g
Sugars2 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1855 mg
Potassium118 mg
Calcium148 mg
Iron5 mg
Magnesium23 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0.4 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Jelly Pudding One quart flour, three teaspoons baking powder, a little shortening, and salt
Cook this with the app: pantry check, scaling, and the assistant.