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Pudding a la U. S. Grant
From The table, 1889
Serves 3
Serve with sauce (No. 1160).
Presented as published in 1889. 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
596Calories
6 gProtein
132 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein5.8 g
Carbohydrates132 g
Fiber4.9 g
Sugars82 g
Total Fat8.6 g
Saturated Fat2.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol1.5 mg
Sodium330 mg
Potassium791 mg
Calcium163 mg
Iron3.4 mg
Magnesium38 mg
Phosphorus156 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate34 mcg
Choline8.7 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 275. The excerpt below is the record exactly as published.
Pudding a la U. S. Grant. — Cut into small pieces six biscuits & la cuillere (No. 1231); put them into a vessel with three ounces of candied cherries cut in two, three ounces of preserved quinces cut into very fine pieces, two ounces of dried currants (No. 1080), three ounces of powdered sugar, and two ounces of finely chopped candied apricots; break in three whole eggs, and pour over half a pint of cold milk, and with the spatula mix well together for two minutes. Peel, core, and chop up three medium-sized, fine, sound apples
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