Ozark Pudding
From Favorite recipes of Alexandria Ward, 1952
Serves 4. Ida Vee Monson
Presented as published in 1952. 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
1155Calories
23 gProtein
186 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein23 g
Carbohydrates186 g
Fiber12 g
Sugars160 g
Total Fat41 g
Saturated Fat4.3 g
Monounsaturated Fat24 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol186 mg
Sodium953 mg
Potassium817 mg
Calcium561 mg
Iron4.8 mg
Magnesium213 mg
Phosphorus598 mg
Zinc3.1 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C9 mg
Vitamin A84 mcg
Vitamin E19 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.4 mg
Folate67 mcg
Choline192 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 11. The excerpt below is the record exactly as published.
OZARK PUDDING 1 egg 1/8 teaspoon salt 2/3 cup sugar 1/2 cup chopped nuts 1 tablespoon flour 1 cup apples 1 1/4 teaspoons baking powder 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.