dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
R017-P017 Jam Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
490Calories
9 gProtein
61 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein8.6 g
Carbohydrates61 g
Fiber0 g
Sugars2 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.7 g
Cholesterol16 mg
Sodium5.7 mg
Potassium110 mg
Calcium17 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate122 mcg
Choline1.7 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 64. The excerpt below is the record exactly as published.
R0I7-P0I7 Jam Pudding. 1 lb. of flour. 5 or 60Z. beef suet. J/2 pint of water. Chop suet very fine, rub into the flour, work the whole to a smooth paste with the water, roll out the whole to thickness of J/2 inch. Spread jam equally over the surface
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