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Rhubarb Pudding
From The Toronto Cook Book, 1915
Serves 2
Any fruit may be substituted for rhubarb.
Presented as published in 1915. 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
872Calories
17 gProtein
126 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories872 kcal
Protein17 g
Carbohydrates126 g
Fiber8.9 g
Sugars47 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Cholesterol52 mg
Sodium803 mg
Potassium867 mg
Calcium394 mg
Iron5.8 mg
Magnesium74 mg
Phosphorus217 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K74 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate132 mcg
Choline31 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 86. The excerpt below is the record exactly as published.
Rhubarb Pudding One pint stewed rhubarb, two cups of bread crumbs, four tablespoons chopped suet, six tablespoons of sugar, two table- spoons butter, grated nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.