Steamed Fruit Pudding

Name: Steamed Fruit Pudding
Ingredients: One cupful seedless raisins; one-half cupful finely-chopped citron peel; one-half cupful finely-chopped or ground almonds; three well-beaten eggs; one tablespoonful cocoanut butter or olive oil; four cupfuls cracker-dust; sufficient milk to make stiff paste

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1200Calories

43 gProtein

169 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1200 kcal

Protein43 g

Carbohydrates169 g

Fiber20 g

Sugars126 g

Total Fat47 g

Saturated Fat7 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol558 mg

Sodium266 mg

Potassium2118 mg

Calcium414 mg

Iron8.5 mg

Magnesium254 mg

Phosphorus815 mg

Zinc4.5 mg

Copper1.3 mg

Manganese1.7 mg

Vitamin D3 mcg

Vitamin C66 mg

Vitamin A241 mcg

Vitamin E1.9 mg

Vitamin K7.1 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4.3 mg

Folate110 mcg

Choline466 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 52. The excerpt below is the record exactly as published.

STEAMED FRUIT PUDDING. One cupful seedless raisins, one-half cupful finely- chopped citron peel, one-half cupful finely-chopped or ground almonds, three well-beaten eggs, one tablespoonful cocoanut butter or olive oil, four cupfuls cracker-dust ; mix all together and add sufficient milk to make stiff paste

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