vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Peach Pudding
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
466Calories
16 gProtein
70 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein16 g
Carbohydrates70 g
Fiber3.2 g
Sugars45 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol320 mg
Sodium396 mg
Potassium313 mg
Calcium118 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus248 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C4.2 mg
Vitamin A189 mcg
Vitamin E1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate84 mcg
Choline251 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.
PEACH PUDDING. Soak one cup bread crumbs in one pint boiling milk, add one tablespoonful of melted butter, one-half cup sugar and five beaten eggs. Mash two cups of peaches
Cook this with the app: pantry check, scaling, and the assistant.