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New England Breakfast Pudding
From The economical cook book, 1905
Serves 2
A traditional Sunday morning breakfast dish in New England.
Presented as published in 1905. 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
673Calories
21 gProtein
92 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein21 g
Carbohydrates92 g
Fiber7.2 g
Sugars86 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium224 mg
Potassium2153 mg
Calcium836 mg
Iron5.4 mg
Magnesium361 mg
Phosphorus686 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate23 mcg
Choline118 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 75. The excerpt below is the record exactly as published.
ew England Breakfast Padding. Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoons^ of Indian meal, stirring all the time ; then add a little salt and half a teacup of molasses
Cook this with the app: pantry check, scaling, and the assistant.