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Peach Pudding
From Harper's cook book encyclopædia, 1902
Serves 1
Apples or other fruit may be substituted for peaches.
Presented as published in 1902. 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
651Calories
22 gProtein
71 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein22 g
Carbohydrates71 g
Fiber0 g
Sugars51 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol605 mg
Sodium223 mg
Potassium284 mg
Calcium117 mg
Iron4 mg
Magnesium27 mg
Phosphorus348 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate108 mcg
Choline441 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 353. The excerpt below is the record exactly as published.
Peach Pudding. — Fill a baking- dish about three-fourths full of ripe, juicy peaches, pared, stoned, and cut into medium-sized pieces. Beat light the yolks of three eggs ; add four table-spoonfuls of white sugar, three table-spoonfuls of milk or cream, and the same quantity of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.