Steamed Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
2362Calories
49 gProtein
505 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2362 kcal
Protein49 g
Carbohydrates505 g
Fiber11 g
Sugars263 g
Total Fat19 g
Saturated Fat4.3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol186 mg
Sodium1839 mg
Potassium5541 mg
Calcium1154 mg
Iron34 mg
Magnesium945 mg
Phosphorus699 mg
Zinc5.7 mg
Copper2.4 mg
Manganese9.4 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A81 mcg
Vitamin E0.9 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B121.2 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)26 mg
Folate456 mcg
Choline224 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 6. The excerpt below is the record exactly as published.
Steamed Pudding ; Sauce. Supper.— Cold Sliced Corned Beef ; Hot Baked Apples ; White and Graham Bread ; Ginger Snaps ; Tea. Steamed Pudding.— One pint bread crumbs, one egg (well beaten), one cup molasses, one cup cold water, one cup flour, one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves, one half teaspoonful allspice, a little salt
Cook this with the app: pantry check, scaling, and the assistant.