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Portland Pudding
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
612Calories
7 gProtein
83 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein7 g
Carbohydrates83 g
Fiber1.6 g
Sugars28 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol43 mg
Sodium184 mg
Potassium575 mg
Calcium62 mg
Iron4.4 mg
Magnesium71 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate79 mcg
Choline23 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.
PORTLAND PUDDING — Mrs. Thos. S. Bonneau. 1 cup beef suet chopped fine, % cup sugar, % cup molasses, 1 cup sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi soda, 1 egg-nutmeg and cloves, or cinnamon
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