vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Pudding
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
627Calories
16 gProtein
108 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein16 g
Carbohydrates108 g
Fiber0.1 g
Sugars96 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium196 mg
Potassium897 mg
Calcium680 mg
Iron0.1 mg
Magnesium75 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline88 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 60. The excerpt below is the record exactly as published.
Maple Pudding 2 eggs ]A cup maple syrup 1 quart milk 2 tbsp. constarch T j cup sugar pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.