Pomona Pudding
From The Atora book of tested recipes, 1930
Sufficient for 6 to 8 persons.
Presented as published in 1930. 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
1421Calories
37 gProtein
286 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1421 kcal
Protein37 g
Carbohydrates286 g
Fiber7.2 g
Sugars150 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol215 mg
Sodium2685 mg
Potassium1378 mg
Calcium1591 mg
Iron13 mg
Magnesium125 mg
Phosphorus1037 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D3.3 mcg
Vitamin C2 mg
Vitamin A194 mcg
Vitamin E1.7 mg
Vitamin K8.4 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate254 mcg
Choline212 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 7. The excerpt below is the record exactly as published.
POMONA PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Sugar. 3-0z. Shredded ATORA. 4 tea- spoonful Baking Powder. 2-oz. Sultanas. 2-oz. Dried Apricots (soaked overnight in cold water). | Egg. Not quite 4-pint Milk
Cook this with the app: pantry check, scaling, and the assistant.