vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Presented as published in 1913. 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
517Calories
5 gProtein
57 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein4.6 g
Carbohydrates57 g
Fiber1.1 g
Sugars37 g
Total Fat32 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium449 mg
Potassium221 mg
Calcium109 mg
Iron3.4 mg
Magnesium17 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate37 mcg
Choline27 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.
% cupfuls boiling water For pudding. Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn out 80 Puddings and serve with sauce. This pudding may be steamed for one and a half hours. For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla. Molasses Sponge Pudding 2 cupfuls flour Y% cupful molasses 2 teaspoonfuls powdered ginger 1 egg
Cook this with the app: pantry check, scaling, and the assistant.