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Old Fashioned Pudding
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
556Calories
13 gProtein
110 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein13 g
Carbohydrates110 g
Fiber3.3 g
Sugars101 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium146 mg
Potassium1167 mg
Calcium477 mg
Iron1.9 mg
Magnesium96 mg
Phosphorus395 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C1.5 mg
Vitamin A104 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate3.3 mcg
Choline67 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 37. The excerpt below is the record exactly as published.
OLD FASHIONED PUDDING Contributed by Albers Bros. Milling Company. 1 Quart Milk 2 Cups Warm Cooked Cereals 2 Tablespoons Molasses 1 Teaspoon Cinnamon Vz Cup Sugar 1 Teaspoon Ginger 1 Cup Raisins
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