Shredded Wheat Pudding

Name: Shredded Wheat Pudding
Ingredients: To every shredded wheat biscuit; 2 cups hot milk; 1 egg; 14 cup molasses; 14 teaspoon salt; 4 teaspoon Blue Ribbon cinnamon

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

321Calories

6 gProtein

65 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories321 kcal

Protein6.3 g

Carbohydrates65 g

Fiber0.1 g

Sugars64 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium730 mg

Potassium1287 mg

Calcium198 mg

Iron4.8 mg

Magnesium208 mg

Phosphorus126 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate24 mcg

Choline158 mg

Caffeine0 mg

Water56 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 57. The excerpt below is the record exactly as published.

Shredded Wheat Pudding—To every shredded wheat biscuit, add 2 cups hot milk, 1 egg, 14 cup molasses, 14 teaspoon salt, 4 teaspoon Blue Ribbon cinnamon

Cook this with the app: pantry check, scaling, and the assistant.