Pudding
From Dainty dinners and dishes for Jewish families, 1907
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
2484Calories
38 gProtein
303 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories2484 kcal
Protein38 g
Carbohydrates303 g
Fiber19 g
Sugars180 g
Total Fat128 g
Saturated Fat65 g
Monounsaturated Fat42 g
Polyunsaturated Fat8.9 g
Omega-30.1 g
Cholesterol635 mg
Sodium1113 mg
Potassium762 mg
Calcium481 mg
Iron10 mg
Magnesium92 mg
Phosphorus547 mg
Zinc4.2 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C161 mg
Vitamin A243 mcg
Vitamin E3.9 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.4 mg
Folate226 mcg
Choline491 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 55. The excerpt below is the record exactly as published.
PUDDING. 4 oz. breadcrumbs. 4 oz. chopped suet. 3 oz. sugar. 4 oz. cat. died peel. G oz. marmalade. 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.