vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pudding
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
737Calories
10 gProtein
105 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein10 g
Carbohydrates105 g
Fiber3.1 g
Sugars89 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol100 mg
Sodium85 mg
Potassium751 mg
Calcium257 mg
Iron0.4 mg
Magnesium57 mg
Phosphorus236 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C10 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate25 mcg
Choline41 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 77. The excerpt below is the record exactly as published.
PUDDING. Quarter box sparkling gelatine, one cup sugar, one pint milk, two gills cream, three bananas. Dissolve gelatine in half cup cold water
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