Ryzon Strawberry Pudding

Name: Ryzon Strawberry Pudding
Ingredients: 6 tablespoonfuls (3 ounces) butter; ]/i cupful (4 ounces) sugar; I egg; I teaspoonful strawberry extract; I cupful {yi pint) milk; 3 level teaspoonfuls Ryzon; 2^ level cupfuls (9 ounces) flour; i/i level teaspoonful salt; I quart strawberries; Whipped cream

From Ryzon baking book, 1916

Sufficient for five persons.

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

2693Calories

62 gProtein

455 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories2693 kcal

Protein62 g

Carbohydrates455 g

Fiber0 g

Sugars175 g

Total Fat137 g

Saturated Fat38 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol582 mg

Sodium1365 mg

Potassium2676 mg

Calcium789 mg

Iron21 mg

Magnesium259 mg

Phosphorus1115 mg

Zinc5.9 mg

Copper0.9 mg

Manganese5.7 mg

Vitamin D4.3 mcg

Vitamin C536 mg

Vitamin A598 mcg

Vitamin E2.1 mg

Vitamin K4.6 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)22 mg

Folate532 mcg

Choline230 mg

Caffeine0 mg

Water1260 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 56. The excerpt below is the record exactly as published.

RYZON STRAWBERRY PUDDING 6 tablespoonfuls (3 ounces) butter. ]/i cupful (4 ounces) sugar. I egg. I teaspoonful strawberry extract. I cupful {yi pint) milk. 3 level teaspoonfuls Ryzon. 2^ level cupfuls (9 ounces) flour. i/i level teaspoonful salt. I quart strawberries. Whipped cream

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