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Scotch Pudding
From Magnet users cook book, 1920
Serves 10
—Jennie Armstrong, Stoneleigh, Ont.
Presented as published in 1920. 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
416Calories
7 gProtein
85 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein7.2 g
Carbohydrates85 g
Fiber1.3 g
Sugars40 g
Total Fat6.5 g
Saturated Fat3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol68 mg
Sodium40 mg
Potassium265 mg
Calcium47 mg
Iron2.9 mg
Magnesium20 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate68 mcg
Choline44 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 26. The excerpt below is the record exactly as published.
SCOTCH PUDDING. Two cups sugar, 1 cup sour cream, three cups: flour, 3 eggs, 1 cup of seeded raisins, 1 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.