gluten-freenut-freesoy-freefish-freeshellfish-free
Plain English Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
481Calories
4 gProtein
52 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein3.8 g
Carbohydrates52 g
Fiber1.2 g
Sugars48 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol70 mg
Sodium171 mg
Potassium851 mg
Calcium212 mg
Iron2.8 mg
Magnesium115 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.4 mcg
Choline52 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 71. The excerpt below is the record exactly as published.
PLAIN ENGLISH PUDDING. Mrs. Will Warren. One cup suet chopped fine, two eggs, one cup mo- lasses, two teaspoons baking powder, one cup of milk, one-half teaspoon cinnamon, one cup raisins, one-hali teaspoon allspice. Tie loosely in cloth dredged with flour, boil two hours. Serve with dip to suit taste. FIG PUDDING. Mrs. H. W. Dredge. One cup molasses
Cook this with the app: pantry check, scaling, and the assistant.