vegetarianveganpescatariandairy-freeegg-freesoy-freefish-freeshellfish-free

Steamed Nut Pudding

Name: Steamed Nut Pudding
Yield: 6 servings
Ingredients: Vz Cup Pecan or Other Nuts, Chopped; 1/2 Cup Raisins and Chopped Figs; 2 Tablespoons Citron or Candied Orange Peel; 1 Cup Barley or Corn Flour; 3 Tablespoons Honey; Vx Teaspoon Salt; 14 Teaspoon Soda

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

191Calories

3 gProtein

29 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories191 kcal

Protein3.4 g

Carbohydrates29 g

Fiber3.4 g

Sugars11 g

Total Fat7.6 g

Saturated Fat0.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.4 g

Cholesterol0 mg

Sodium196 mg

Potassium145 mg

Calcium21 mg

Iron0.9 mg

Magnesium33 mg

Phosphorus90 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate3.1 mcg

Choline9 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.

STEAMED NUT PUDDING Vz Cup Pecan or Other Nuts, Chopped 1/2 Cup Raisins and Chopped Figs 2 Tablespoons Citron or Candied Orange Peel 1 Cup Barley or Corn Flour 3 Tablespoons Honey Vx Teaspoon Salt 14 Teaspoon Soda

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