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Rhubarb Pudding No. 3
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
167Calories
6 gProtein
31 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein5.9 g
Carbohydrates31 g
Fiber1.8 g
Sugars3.5 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium288 mg
Potassium142 mg
Calcium149 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate1.8 mcg
Choline1.5 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 193. The excerpt below is the record exactly as published.
HUBARB PUDDING— No. 3. Line the pudding dish with thin sHces of bread and butter, cover with rhubarb cut into two-inch lengths strewed with sugar. Then alter- nate slices of bread with a layer of rhubard till the dish is full, having the rhubarb on top. Pour in one-half teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.