Molasses Pudding

Name: Molasses Pudding
Ingredients: Prepare a quart loaf as for preserve pudding; using half a pound of butter; Take three pints of molasses; and stir in three-quarters of a gill of pounded ginger

From Jane Hamilton's recipes, 1909

Presented as published in 1909. 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

7824Calories

57 gProtein

1845 gCarbs

228 gFat

Full nutrition (33 nutrients)

Calories7824 kcal

Protein57 g

Carbohydrates1845 g

Fiber15 g

Sugars1485 g

Total Fat228 g

Saturated Fat8.8 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat21 g

Cholesterol552 mg

Sodium3312 mg

Potassium30293 mg

Calcium4518 mg

Iron115 mg

Magnesium4968 mg

Phosphorus1492 mg

Zinc11 mg

Copper11 mg

Manganese33 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A156 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B614 mg

Vitamin B120.6 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)44 mg

Folate651 mcg

Choline278 mg

Caffeine0 mg

Water763 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 30. The excerpt below is the record exactly as published.

epare a quart loaf as for preserve pud- ding. Butter the bread, using half a pound of butter for that purpose. Take three pints of molasses and stir in three-quarters of a gill of pounded ginger

Cook this with the app: pantry check, scaling, and the assistant.