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Monica Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
761Calories
21 gProtein
86 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein21 g
Carbohydrates86 g
Fiber0 g
Sugars62 g
Total Fat38 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium784 mg
Potassium514 mg
Calcium349 mg
Iron3.1 mg
Magnesium47 mg
Phosphorus429 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate85 mcg
Choline264 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.
Monica Pudding 3 tablespoonfuls melted Crisco 3 eggs 2 cupfuls milk Y% cupful sugar Y% cupful flour Y% teaspoonful salt Y% teaspoonful vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.