Peach Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1618Calories
39 gProtein
300 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1618 kcal
Protein39 g
Carbohydrates300 g
Fiber0 g
Sugars201 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol773 mg
Sodium774 mg
Potassium459 mg
Calcium416 mg
Iron11 mg
Magnesium64 mg
Phosphorus632 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A412 mcg
Vitamin E2.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline591 mg
Caffeine0 mg
Water640 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 63. The excerpt below is the record exactly as published.
Peach Pudding. Supper— Sliced Cold Veal. Bread and Butter. Berries. Cake. Tea. Peach Pidding, — Fillapuddingdish with whole peeled peaches and pour over them 2 cups water, cover closely and bake until peaches are tender, then drain off the juice from the peaches and let It stand till cool. Add to the juice i pint sweet milk, 4 well beaten eggs, I small cup flour, 1 teaspoonful baking powder, 1 cup sugar, i tablespoonful melted butler and a little salt
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