vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Pudding
From The Blue grass cook book, 1904
Serves 8
Fill with heavy whipped cream seasoned with whisky or brandy.
Presented as published in 1904. 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
537Calories
9 gProtein
44 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein9.3 g
Carbohydrates44 g
Fiber2.6 g
Sugars38 g
Total Fat36 g
Saturated Fat4 g
Monounsaturated Fat19 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium214 mg
Calcium46 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus188 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline110 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.
NUT PUDDING 6 eggs, 1^ cups of sugar, 3 cups grated almonds or pecans, Teaspoonful vanilla, Teaspoonful baking-powder, 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.