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Molasses Pudding
From Buckeye cookery, 1892
Serves 8
Some add a tea-cup raisins.
Presented as published in 1892. 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
496Calories
5 gProtein
67 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein5.4 g
Carbohydrates67 g
Fiber0 g
Sugars31 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium20 mg
Potassium676 mg
Calcium102 mg
Iron4.6 mg
Magnesium114 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate76 mcg
Choline11 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 130. The excerpt below is the record exactly as published.
Mo.assEes PuDDING. Three cups of flour, one each of molasses, ‘melted butter and hot water; one tea-spoon soda
Cook this with the app: pantry check, scaling, and the assistant.