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Lucy's Pudding
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
994Calories
16 gProtein
194 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein16 g
Carbohydrates194 g
Fiber7.4 g
Sugars130 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol82 mg
Sodium536 mg
Potassium882 mg
Calcium470 mg
Iron10 mg
Magnesium168 mg
Phosphorus491 mg
Zinc2.8 mg
Copper1.1 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate104 mcg
Choline23 mg
Caffeine32 mg
Water119 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 50. The excerpt below is the record exactly as published.
Lucy's Pudding % cupful sugar % cupful flour 2 tablespoonfuls butter 1 teaspoonful baking powder 1 egg 2 squares chocolate or ^ cupful milk 2 tablespoonfuls cocoa
Cook this with the app: pantry check, scaling, and the assistant.