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Steamed Fruit Pudding, No. 2
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
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
624Calories
13 gProtein
114 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein13 g
Carbohydrates114 g
Fiber7.3 g
Sugars50 g
Total Fat28 g
Saturated Fat5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol65 mg
Sodium651 mg
Potassium657 mg
Calcium296 mg
Iron2 mg
Magnesium86 mg
Phosphorus401 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0.5 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate92 mcg
Choline43 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 5 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 88. The excerpt below is the record exactly as published.
STEAMED FEUIT PUDDING, NO. 2. (Vital Question, No. 77.) 3 cups Shredded Wheat 2*4 cups milk Biscuit crumbs sifted % tsp. nutmeg % cup entire wheat flour 1 wine glass sherry wine V-2 CUP sugar y2 cup shredded figs V2 CUP butter i/9 cup shredded dates 2 tsp. baking powder % cup shredded nuts 1 tsp. salt (English walnuts and i/4 ^p. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.