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Minute Pudding
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
75Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories75 kcal
Protein4.1 g
Carbohydrates5.8 g
Sugars6 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium187 mg
Calcium153 mg
Iron0 mg
Magnesium15 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 365. The excerpt below is the record exactly as published.
MINUTE PUDDING.— Put milk on stove to boil. When it boils add enough graham flour to make it moderately stiff
Cook this with the app: pantry check, scaling, and the assistant.