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Plain Molasses Pudding
From Virginia Cookery-book, 1884
Serves 6
Provide milk to drink with it, if possible.
Presented as published in 1884. 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
880Calories
13 gProtein
192 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein13 g
Carbohydrates192 g
Fiber1.5 g
Sugars168 g
Total Fat8.5 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol248 mg
Sodium416 mg
Potassium3410 mg
Calcium599 mg
Iron14 mg
Magnesium562 mg
Phosphorus261 mg
Zinc2 mg
Copper1.2 mg
Manganese4.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B61.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate32 mcg
Choline226 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 82. The excerpt below is the record exactly as published.
Plain Molasses Pudding. Cut nice cold loaf bread into thin slices, which must be well buttered ; eight or ten eggs beaten up, and added to two pints of molasses, must then be poured over until the VmOINiA COOKEBT-BOOK, 171 bread is well saturated with it. Sprinkle through two table-spoonfuls of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.