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Marcu Pudding
From Buckeye cookery, 1892
Serves 2
Recipe from Miss Lizzie March.
Presented as published in 1892. 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
924Calories
12 gProtein
215 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein12 g
Carbohydrates215 g
Fiber3.5 g
Sugars124 g
Total Fat26 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol156 mg
Sodium129 mg
Potassium2712 mg
Calcium393 mg
Iron13 mg
Magnesium432 mg
Phosphorus203 mg
Zinc1.5 mg
Copper1 mg
Manganese3.7 mg
Vitamin D0.5 mcg
Vitamin C1.3 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B61.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate137 mcg
Choline96 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 130. The excerpt below is the record exactly as published.
One cup dried apples, cup molasses, one and one-fourths cup flour, fourth cup butter, one egg, one tea-spoon each of soda and cinna- mon, half tea-spoon cloves
Cook this with the app: pantry check, scaling, and the assistant.