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Scotch Pudding
From The New century cook book, 1899
Serves 4
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
842Calories
17 gProtein
187 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories842 kcal
Protein17 g
Carbohydrates187 g
Fiber4.6 g
Sugars96 g
Total Fat5.2 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol47 mg
Sodium460 mg
Potassium1769 mg
Calcium319 mg
Iron11 mg
Magnesium259 mg
Phosphorus254 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2.4 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.9 mg
Folate166 mcg
Choline61 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.
Scotch Pudding. One cup raisins, two cups bread crumbs, one cup of cold water; pour over bread crumbs, one egg, one cup New Orleans molasses, two cups of flour, one teaspoonful soda
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