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Pumpkin Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
520Calories
8 gProtein
115 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein8.4 g
Carbohydrates115 g
Fiber0.6 g
Sugars104 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium487 mg
Calcium55 mg
Iron2.3 mg
Magnesium23 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A574 mcg
Vitamin E1.8 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate55 mcg
Choline157 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 78. The excerpt below is the record exactly as published.
PUMPKIN PUDDINGS 123 away in a cool place and use as wanted during the winter. When wanted take a portion of this batter, add V2 teasp soda, or less, dissolved in a little hot water, salt, raisins or currants, and spices to suit taste. Steam about 1 hour. Serve with any preferred sauce. This is a favorite pudding in our family. — [Mrs. E. J. D., N. Y. Sweet Potato Pudding I To 1 pt grated raw sweet potatoes add 1 cup sugar, 3 or 4 well-beaten eggs, 1% cups milk, pinch salt and spice to suit. Beat well and turn into a pudding dish in which 2 tablesp but- ter has been melted. Bake in a slow oven about 1 hour. Serve plain, or with cream or any preferred sauce. — [Mrs. P. H., Tex. Sweet Potato Pudding II Mash fine about 4 medium large, baked sweet potatoes. "While hot add 3 well-beaten eggs, l^^ cups sugar, 2 tablesp butter, 2 tablesp flour, 1 cup milk and a little nutmeg or any flavor to suit. This pudding is nice with a meringue, and if this is wanted, leave out the whites of the eggs, whip to a stiff froth with a little powdered sugar, and spread over the pudding when it is done, and return it to the oven a few min- utes to brown lightly. — [Mrs. W. V. P., Fla. Pumpkin Pudding Pare the pumpkin, remove pulp and seeds, cut into small pieces and cook until soft. Mash, and to each cup mashed pumpkin measured without the juice, add 1 tablesp flour, 1 beaten egg, Vz cup sugar, 1 teasp ginger, some salt and sweet milk enough to m.ake 1 qt batter
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Cook this with the app: pantry check, scaling, and the assistant.