vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Pudding
From A calendar of dinners, with 615 recipes, 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
889Calories
25 gProtein
99 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein25 g
Carbohydrates99 g
Fiber8.6 g
Sugars64 g
Total Fat46 g
Saturated Fat5.5 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol20 mg
Sodium637 mg
Potassium515 mg
Calcium200 mg
Iron5 mg
Magnesium168 mg
Phosphorus330 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A0.6 mcg
Vitamin E14 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)4.1 mg
Folate60 mcg
Choline37 mg
Caffeine7.2 mg
Water52 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 131. The excerpt below is the record exactly as published.
Nut Pudding Coffee *Nut Puddine—l cup soft bread- crumbs, 2 cups scalded mulk, | tablespoon Crisco, 1 cup chopped 211 A Calendar of Dinners nuts, % teaspoon salt, 2 egg yolks, 34 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate
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