Molasses Pudding
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
2385Calories
29 gProtein
561 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories2385 kcal
Protein29 g
Carbohydrates561 g
Fiber1.3 g
Sugars397 g
Total Fat31 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol249 mg
Sodium1989 mg
Potassium7616 mg
Calcium1162 mg
Iron43 mg
Magnesium1266 mg
Phosphorus478 mg
Zinc3.6 mg
Copper2.7 mg
Manganese9.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B63.6 mg
Vitamin B120.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate356 mcg
Choline216 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 43. The excerpt below is the record exactly as published.
Molasses Pudding 1 egg 2 tablespoons sugar V'2 cup molasses 2 tablespoons melted butter 1 V'2 cups flour 12 cup boiling water 1 pinch salt 1 teaspoon baking soda dissolved in hot water
Cook this with the app: pantry check, scaling, and the assistant.