dairy-freenut-freesoy-freefish-freeshellfish-free
Pluva Pudding
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
371Calories
6 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein6.3 g
Carbohydrates61 g
Fiber2.6 g
Sugars29 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol100 mg
Sodium153 mg
Potassium333 mg
Calcium58 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C28 mg
Vitamin A42 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate30 mcg
Choline77 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 366. The excerpt below is the record exactly as published.
PLUVA PUDDING. — 1 cup chopped apples, 1 cup currants, 1 cup rolled bread crumbs, 1 cup seeded raisins, 1 cup white sugar, 1/3 cup suet, 1 small tablespoon flour, 1 nutmeg, 4 eggs, beaten separately
Cook this with the app: pantry check, scaling, and the assistant.