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Peach Pudding
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
522Calories
23 gProtein
71 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein23 g
Carbohydrates71 g
Fiber0 g
Sugars53 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium231 mg
Potassium309 mg
Calcium145 mg
Iron4 mg
Magnesium30 mg
Phosphorus369 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.7 mg
Folate108 mcg
Choline449 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.
PEACH PUDDING 3 eggs 3 tablespoons milk 4 tablespoons sugar 3 tablespoons sifted flour Sugared peaches
Cook this with the app: pantry check, scaling, and the assistant.