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Maple Pudding

Name: Maple Pudding
Yield: 1 servings
Ingredients: Three eggs; one-third cup maple syrup; two cups milk; half a teaspoon vanilla

From The Toronto Cook Book, 1915

Serves 1

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

781Calories

35 gProtein

93 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories781 kcal

Protein35 g

Carbohydrates93 g

Fiber0 g

Sugars87 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium411 mg

Potassium1160 mg

Calcium789 mg

Iron2.7 mg

Magnesium98 mg

Phosphorus791 mg

Zinc5.5 mg

Copper0.1 mg

Manganese3 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.7 mg

Folate71 mcg

Choline529 mg

Caffeine0 mg

Water578 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 86. The excerpt below is the record exactly as published.

Maple Pudding Three eggs, one-third cup maple syrup, two cups milk, half a teaspoon vanilla

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