dairy-freenut-freesoy-freefish-freeshellfish-free
Marmalade Pudding
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
880Calories
11 gProtein
137 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein11 g
Carbohydrates137 g
Fiber3.2 g
Sugars87 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol112 mg
Sodium472 mg
Potassium195 mg
Calcium130 mg
Iron3.5 mg
Magnesium30 mg
Phosphorus158 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C5 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate79 mcg
Choline89 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 125. The excerpt below is the record exactly as published.
MARMALADE PUDDING. Take half a pound each of suet, bread crumbs, and pow- dered sugar, and one pound of marmalade; mix well with four eggs
Cook this with the app: pantry check, scaling, and the assistant.