Peach Pudding
From Durham cook book ..., 1921
Recipe by Mrs. Geo. T. Watkixs, Jr.
Presented as published in 1921. 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
612Calories
7 gProtein
90 gCarbs
27 gFat
Full nutrition (28 nutrients)
Calories612 kcal
Protein6.8 g
Carbohydrates90 g
Fiber4.6 g
Sugars63 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.4 g
Cholesterol75 mg
Sodium56 mg
Potassium479 mg
Calcium62 mg
Iron2.4 mg
Magnesium35 mg
Phosphorus135 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate56 mcg
Water317 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 61. The excerpt below is the record exactly as published.
PEACH PUDDING. One pint of peaches, three eggs, beat yolks and whites separately, three tablespoonfuls sugar. Add the following to yolks and mix well: five tablespoonfuls cream, three tablespoonfuls sugar, three tablespoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.