dairy-freenut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
385Calories
5 gProtein
45 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein5 g
Carbohydrates45 g
Fiber1.1 g
Sugars29 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol75 mg
Sodium253 mg
Potassium103 mg
Calcium107 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.7 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline55 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
MARMALADE PUDDING. Miss Florence Pownall, box 444. San Pedro, Cal.— One-quprter pound bread crumbs, one-quarter pound marmalade, a little less than one- quarter pound chopped suet, a little less than one-quarter pound brown sugar, two eggs, teaspoonful baking powder
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