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Martha's Pudding
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
748Calories
40 gProtein
85 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein40 g
Carbohydrates85 g
Fiber7 g
Sugars18 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium999 mg
Potassium782 mg
Calcium611 mg
Iron7.8 mg
Magnesium91 mg
Phosphorus703 mg
Zinc4.4 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D5.3 mcg
Vitamin C0.4 mg
Vitamin A320 mcg
Vitamin E1.9 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.7 mg
Folate173 mcg
Choline499 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 85. The excerpt below is the record exactly as published.
Martha's Puddiiig" — One-half pint milk, 1 laurel leaf, a piece of cinnamon, 1 cupful bread- crumbs, 3 eggs, nutmeg and lemon-peel, 1 tea- spoonful orange-flower water
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