vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudge
From Kirmess cook book, 1907
Serves 12
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
205Calories
1 gProtein
36 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein1.1 g
Carbohydrates36 g
Fiber1 g
Sugars34 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium4.4 mg
Potassium64 mg
Calcium14 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus32 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.9 mg
Caffeine5 mg
Water7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.
PUDGE. Mrs. T. B. Chambers. Grate three squares of Baker^s chocolate, add two cups granulated sugar, one-half cup rich milk or cream, butter one-half size of an egg. Boil hard for six min- utes, add one teaspoonful vanilla
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