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Peach Pudding
From Fruit recipes, 1907
Serves 6
Can also be made by baking peaches with water first.
Presented as published in 1907. 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
376Calories
5 gProtein
83 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein5.3 g
Carbohydrates83 g
Fiber0 g
Sugars75 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol129 mg
Sodium1665 mg
Potassium62 mg
Calcium23 mg
Iron1.2 mg
Magnesium7.1 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline98 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 31. The excerpt below is the record exactly as published.
PEACH PUDDING Over a dish of pared, whole peaches sprinkle a cup and a half of sugar and let stand an hour. Drain off the juice and add to it a pint of sweet milk, four well beaten eggs, three-fourths cup of sugar,a tablespoon of butter, melted and rubbed smooth with half a cup of flour, and a little of the milk; add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.