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Pork Pudding

Name: Pork Pudding
Yield: 14 servings
Ingredients: One cup finely chopped salt pork; two cups brown sugar; two cups sweet milk; two teaspoons baking powder; four cups flour; two cups raisins; teaspoon each cloves; teaspoon each cinnamon; half teaspoon ginger; half a grated nutmeg

From The new practical housekeeping, 1890

Serves 14

This pudding is large and can be reheated.

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

501Calories

5 gProtein

80 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein5.5 g

Carbohydrates80 g

Fiber1.4 g

Sugars48 g

Total Fat19 g

Saturated Fat6.7 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol12 mg

Sodium86 mg

Potassium308 mg

Calcium90 mg

Iron2.9 mg

Magnesium23 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.6 mcg

Vitamin C0.7 mg

Vitamin A1.1 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate59 mcg

Choline7 mg

Caffeine0 mg

Water9.9 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 366. The excerpt below is the record exactly as published.

Pork Pudding. — One cup finely chopped salt pork, two cups each brown sugar and sweet milk, two teaspoons baking powder four cups flour^two cups raisins, teaspoon each cloves and cinna- mon, half teaspoon ginger, half a grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.