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Milton Pudding
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
395Calories
16 gProtein
40 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein16 g
Carbohydrates40 g
Fiber1.6 g
Sugars37 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol165 mg
Sodium564 mg
Potassium641 mg
Calcium434 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus433 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline156 mg
Caffeine8.1 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 193. The excerpt below is the record exactly as published.
MILTON PUDDING. Use one pint of staple bread broken in crumbs, one quart of milk, two eggs, one-half teaspoonful of salt, one-half teaspoonful of ground cinna- mon, three tablespoonfuls of sugar and two ounces of chocolate, grated
Cook this with the app: pantry check, scaling, and the assistant.