Molasses Pudding
From The Wilson cook book, 1941
Presented as published in 1941. 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
No method was recorded for this recipe.
Nutrition per serving
2527Calories
51 gProtein
555 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories2527 kcal
Protein51 g
Carbohydrates555 g
Fiber2.7 g
Sugars273 g
Total Fat60 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol498 mg
Sodium1164 mg
Potassium5486 mg
Calcium1281 mg
Iron51 mg
Magnesium915 mg
Phosphorus1124 mg
Zinc4.8 mg
Copper2.2 mg
Manganese7.6 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B62.7 mg
Vitamin B120.9 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)28 mg
Folate613 mcg
Choline345 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 51. The excerpt below is the record exactly as published.
Molasses Pudding 14 cup butter 2 teaspoons soda 1 cup molasses 1 teaspoon Royal baking powder 14 cup sugar Pinch of salt 1 teaspoon ginger 21% cups flour 2 eggs 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.