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Molasses Pudding
From The Henderson cook book, 1914
Serves 8
— Mrs. J. D. Blanton, Marion, N. C.
Presented as published in 1914. 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
289Calories
5 gProtein
53 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein5.3 g
Carbohydrates53 g
Fiber1.1 g
Sugars31 g
Total Fat7.4 g
Saturated Fat4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium37 mg
Potassium544 mg
Calcium83 mg
Iron2.9 mg
Magnesium68 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate45 mcg
Choline45 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 43. The excerpt below is the record exactly as published.
MOLASSES PUDDING. One-half cup molasses, 4 tablespoons melted butter, 1-3 cup milk, 2 eggs, IV2 cups flour, y* teaspoon soda, 1 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.