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Steamed Fruit Pudding
From Delicacies, 1929
Serves 8
— Mrs. Wm. F. Wahrenberg.
Presented as published in 1929. 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
549Calories
5 gProtein
108 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein5.3 g
Carbohydrates108 g
Fiber1.3 g
Sugars80 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol33 mg
Sodium110 mg
Potassium1480 mg
Calcium268 mg
Iron6.2 mg
Magnesium222 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A102 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate52 mcg
Choline22 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 64. The excerpt below is the record exactly as published.
Steamed Fruit Pudding T 2 cup molasses 1 cup raisins 1 egg. beaten y2 cup melted butter 1 cup milk 1 tsp. soda 1 tblsp. sugar 1 tsp. baking powder 1 tsp. cinnamon 2 cups flour x/2 tsp. nutmeg Pinch salt x/2 tsp. cloves
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