egg-freesoy-freefish-freeshellfish-free
Steamed Fruit Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
597Calories
9 gProtein
47 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein9.4 g
Carbohydrates47 g
Fiber3.5 g
Sugars30 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol38 mg
Sodium473 mg
Potassium461 mg
Calcium279 mg
Iron1.2 mg
Magnesium62 mg
Phosphorus280 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A50 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate9.3 mcg
Choline30 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.
STEAMED FEUIT PUDDING. li/2 C. shredded wheat crumbs rolled and sifted V2 C. whole wheat flour 1/4 C. sugar % C. chopped suet 1 t. baking powder i/2 t. salt i/g t. cinnamon Directions : dry ingredients. 14 C. chopped English walnuts y8 t. nutmeg 1/2 wine glass sherry wine 14 C. shredded figs 14 C. shredded dates i/4 C. chopped apple 2i/4 C. milk
Cook this with the app: pantry check, scaling, and the assistant.