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Noodle Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 3
This pudding is delicious with stewed fruits.
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
792Calories
24 gProtein
92 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein24 g
Carbohydrates92 g
Fiber4.2 g
Sugars44 g
Total Fat38 g
Saturated Fat5.7 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol267 mg
Sodium1328 mg
Potassium596 mg
Calcium288 mg
Iron3.8 mg
Magnesium91 mg
Phosphorus467 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D2.9 mcg
Vitamin C18 mg
Vitamin A159 mcg
Vitamin E3.6 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5 mg
Folate183 mcg
Choline241 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 3 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.
Noodle Pudding 1 pint noodles 1 lemon 34 cupful sugar Yq cupful blanched and chopped 4 eggs almonds 14 cupful melted Crisco 2 cupfuls milk 1% teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.