Pudding
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
837Calories
28 gProtein
158 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein28 g
Carbohydrates158 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium1734 mg
Potassium625 mg
Calcium599 mg
Iron11 mg
Magnesium81 mg
Phosphorus549 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline43 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 60. The excerpt below is the record exactly as published.
Pudding Two eggs, 1 cup milk, % tsp. salt, 1 tblsp. butter, \xk cups flour, 1 tsp. Rumford baking powder, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.