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Lady Lee Pudding

Name: Lady Lee Pudding
Yield: 8 servings
Ingredients: 1 cup of suet, chopped fine; 1 cup of molasses; 1 cup of milk, with teaspoon of soda; 1 cup of raisins, currants, and citron, mixed; 2^ cups of flour

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. 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

534Calories

6 gProtein

63 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories534 kcal

Protein5.7 g

Carbohydrates63 g

Fiber0 g

Sugars32 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol24 mg

Sodium30 mg

Potassium708 mg

Calcium130 mg

Iron4.2 mg

Magnesium115 mg

Phosphorus90 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A9.7 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate63 mcg

Choline13 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.

LADY LEE PUDDING R. V. J. 1 cup of suet, chopped fine, 1 cup of molasses, 1 cup of milk, with teaspoon of soda, 1 cup of raisins, currants, and citron, mixed, 2^ cups of flour

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