vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Moonshine Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Recipe by Mrs. Edna Brown.
Presented as published in 1907. 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
392Calories
20 gProtein
55 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein20 g
Carbohydrates55 g
Fiber0 g
Sugars49 g
Total Fat8.9 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol26 mg
Sodium6.6 mg
Potassium33 mg
Calcium16 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 74. The excerpt below is the record exactly as published.
MOONSHINE PUDDING. Mrs. Edna Brown. Whites six eggs, beaten stiff. Add gradually six tablespoons powdered sugar, beating for not less than fifteen minutes. Then put in one tablespoon preserved peaches in small bits. In each saucer put in some rich cream, whipped, sweetened and flavored with vanilla
Cook this with the app: pantry check, scaling, and the assistant.