vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Peach Pudding
From The home cook book, 1905
Serves 2
Serve with cream.
Presented as published in 1905. 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
691Calories
11 gProtein
155 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein11 g
Carbohydrates155 g
Fiber0 g
Sugars106 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium875 mg
Potassium274 mg
Calcium302 mg
Iron3.8 mg
Magnesium35 mg
Phosphorus241 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 151. The excerpt below is the record exactly as published.
PEACH PUDDING Peel enough peaches to fill the average pudding dish — do not take out the pits. Add about two cups of water, cover tight and bake till the peaches are tender. Take the water in which the peaches have cooked and to it add a mixture made as follows : Beat well four eggs, add a cup of milk, a cup of sugar, half a teaspoon of salt, a tablespoon of butter, and a cup of flour into which a teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.