Jewish Pudding

Name: Jewish Pudding
Ingredients: 6 matzoth crackers; i tablespoonful of butter; the yolks of 5 eggs; a sniall cup of sugar; ^ cup of raisins; a pinch of salt; some cinnainoo; a little grated lemoti peel

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1054Calories

20 gProtein

200 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1054 kcal

Protein20 g

Carbohydrates200 g

Fiber7.6 g

Sugars165 g

Total Fat37 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium29 mg

Potassium867 mg

Calcium90 mg

Iron2.9 mg

Magnesium47 mg

Phosphorus127 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A1 mcg

Vitamin E5.1 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.5 mg

Folate19 mcg

Choline18 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.

Jevrish Pudding. Soak 6 matzoth crackers in water ; press dry and mix with i tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a sniall cup of sugar, some cinnainoo, ^ cup of raisins ajid a little grated lemoti peel

Cook this with the app: pantry check, scaling, and the assistant.