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Squash Pudding
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
515Calories
16 gProtein
93 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein16 g
Carbohydrates93 g
Fiber5.7 g
Sugars71 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium258 mg
Potassium524 mg
Calcium106 mg
Iron2.8 mg
Magnesium36 mg
Phosphorus267 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C15 mg
Vitamin A167 mcg
Vitamin E1.2 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate69 mcg
Choline309 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.
SQUASH PUDDING. Winter squash, 1. Grated nutmeg, 1 teaspoon. Apples, 6. Salt, a pinch. Bread crumbs, 7 tablespoons. Sugar, y2 cup. Eggs, 6
Cook this with the app: pantry check, scaling, and the assistant.