vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steam Pudding
From The New century cook book, 1899
Serves 4
Mrs. C. G. Trusdell.
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
131Calories
2 gProtein
17 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein1.6 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat6.7 g
Saturated Fat3.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium254 mg
Potassium20 mg
Calcium139 mg
Iron0.5 mg
Magnesium2.3 mg
Phosphorus75 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.1 mcg
Choline38 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.
Steam Pudding. One-half cup sweet milk, one egg, two tablespoonfuls melted butter, one-third cup fine sugar, two heaping teaspoon- fuls baking powde
Cook this with the app: pantry check, scaling, and the assistant.