nut-freeegg-freesoy-freefish-freeshellfish-free
Plain Boiled Pudding
From The new practical housekeeping, 1890
Serves 4
Suet can be omitted for a lighter pudding.
Presented as published in 1890. 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
675Calories
14 gProtein
122 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein14 g
Carbohydrates122 g
Fiber5.2 g
Sugars16 g
Total Fat13 g
Saturated Fat6.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol20 mg
Sodium193 mg
Potassium530 mg
Calcium214 mg
Iron6.2 mg
Magnesium83 mg
Phosphorus261 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate64 mcg
Choline35 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 481. The excerpt below is the record exactly as published.
Plain Boiled Pudding, scald pint and a half corn meal with half pint boiling water ; add four tablespoons Graham flour, pint milk, (either sweet or sour), two tablespoons molasses, half a teaspoon ginger, a little salt ana one level teaspoon soda (or a little more if sour milk is used) ; two tablespoons chopped suet
Cook this with the app: pantry check, scaling, and the assistant.