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Savory Pudding
From Atlanta women's club cook book, 1921
Serves 4
Recipe by Mrs. Bertram Ibbetson.
Presented as published in 1921. 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
599Calories
11 gProtein
53 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein11 g
Carbohydrates53 g
Fiber4.2 g
Sugars9.2 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol71 mg
Sodium441 mg
Potassium334 mg
Calcium148 mg
Iron3.4 mg
Magnesium41 mg
Phosphorus170 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C6 mg
Vitamin A23 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate85 mcg
Choline56 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 133. The excerpt below is the record exactly as published.
SAVORY PUDDING. 1 lb. boiled onions. 1/2 tbls. of sage. 1/2 lb. bread crumbs. 1 egg and a very little milk. Sozs. shredded suet. Salt and pepper to season
Cook this with the app: pantry check, scaling, and the assistant.