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Mother's Pudding
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
533Calories
14 gProtein
103 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein14 g
Carbohydrates103 g
Fiber4.7 g
Sugars84 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium646 mg
Calcium106 mg
Iron2.9 mg
Magnesium40 mg
Phosphorus271 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C117 mg
Vitamin A174 mcg
Vitamin E1.8 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline306 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Mother's Pudding Six eggs, well beaten, six apples, pared and chopped, six ounces stale berad, chopped fine, six ounces currants, five ounces of sugar, a little salt and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.