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Salem Pudding
From The New century cook book, 1899
Serves 8
Presented as published in 1899. 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
574Calories
6 gProtein
74 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein6.4 g
Carbohydrates74 g
Fiber0 g
Sugars31 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Cholesterol20 mg
Sodium136 mg
Potassium684 mg
Calcium161 mg
Iron5.2 mg
Magnesium115 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate88 mcg
Choline7.2 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 135. The excerpt below is the record exactly as published.
Salem Pudding. One cup suet chopped fine, one cup molasses, a little salt, one cup sweet milk, two teaspoons baking powder, three and one-half cups flour
Cook this with the app: pantry check, scaling, and the assistant.