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Nut Pudding
From The new Annie Dennis cook book, 1905
Serves 8
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
497Calories
15 gProtein
50 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein15 g
Carbohydrates50 g
Fiber6.7 g
Sugars40 g
Total Fat29 g
Saturated Fat2.8 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.1 g
Omega-30 g
Cholesterol93 mg
Sodium95 mg
Potassium431 mg
Calcium191 mg
Iron2.6 mg
Magnesium148 mg
Phosphorus321 mg
Zinc2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E14 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate37 mcg
Choline101 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 149. The excerpt below is the record exactly as published.
Nut Pudding Q eggs 1 teaspoonful vanilla 11/2 cupfuls sugar 1 tablespoonful flour 3 cupfuls chopped nuts 1 teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.