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Poverty Pudding
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
635Calories
7 gProtein
88 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein7.4 g
Carbohydrates88 g
Fiber1.3 g
Sugars48 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol24 mg
Sodium358 mg
Potassium897 mg
Calcium248 mg
Iron5.3 mg
Magnesium126 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A9.8 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate77 mcg
Choline15 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 48. The excerpt below is the record exactly as published.
Poverty Pudding. — Chop one cup of suet very fine; stone one cup of raisins ; add one cup of molasses to the suet ; then add milk, one cupful ; add one-half teaspoonful of salt, three cupfuls of sifted flour and one teaspoonful of cinnamon; beat hard for three minutes; add raisins well floured and three level teaspoonfuls of baking powder
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