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Russian Pudding
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
722Calories
10 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein10 g
Carbohydrates180 g
Fiber11 g
Sugars125 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.8 mg
Potassium1130 mg
Calcium70 mg
Iron2.3 mg
Magnesium67 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate32 mcg
Choline19 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 44. The excerpt below is the record exactly as published.
RUSSIAN PUDDING. Prunes, 1 pound. Egg whites, 3. Sugar, 1 small cup. Cracker crumbs, y2 cup.
Cook this with the app: pantry check, scaling, and the assistant.