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Peach Pudding
From The Toronto Cook Book, 1915
Serves 3
Serve with sugar and cream.
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
608Calories
18 gProtein
108 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein18 g
Carbohydrates108 g
Fiber0.1 g
Sugars76 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol278 mg
Sodium320 mg
Potassium406 mg
Calcium337 mg
Iron3.7 mg
Magnesium41 mg
Phosphorus376 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0.3 mg
Vitamin A161 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate99 mcg
Choline225 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 84. The excerpt below is the record exactly as published.
Peach Pudding Put in enough peaches with the skins removed to cover the bottom of a pudding dish and set in the oven; put in one cup and a half of water, cover, and when the peaches are soft take them out and drain; add to the juice after it is cold one pint of milk, four eggs, well beaten, one small cup of flour, one teaspoon baking powder, one tablespoon of melted butter and one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.