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Peach Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Use apples in the same way.
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
153Calories
3 gProtein
33 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein3.3 g
Carbohydrates33 g
Fiber0 g
Sugars17 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium91 mg
Potassium41 mg
Calcium53 mg
Iron1.4 mg
Magnesium6.9 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline25 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.
PEACH PUDDING. Mrs. Juliet Shultz. Fill a buttered baking dish with sliced peaches and pour over the top a batter made of one tablespoon of butter, one-half cup of sugar, one egg, one-half cup sweet miik, and one cup of flour in which has been sifted one heaping teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.