pescatariannut-freesoy-freefish-free
Mountain-Dew Pudding
From The Institute cook book, 1913
Serves 3
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
487Calories
15 gProtein
70 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein15 g
Carbohydrates70 g
Fiber0.2 g
Sugars66 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol294 mg
Sodium147 mg
Potassium557 mg
Calcium437 mg
Iron1 mg
Magnesium42 mg
Phosphorus424 mg
Zinc1.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A190 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline245 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 79. The excerpt below is the record exactly as published.
OUl^TAIN-DEW PUDDING 6 rolled soda crackers 'y 1 quart milk (^ ^^v* ij'V^ Yolks of 4 eggs ,r Vi cup sugar ;••>•<" 1 tablespoon butter '' Whites of 4 eggs 4 tablespoons sugar
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