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Steamed Pudding
From The Rural cook book, 1907
Serves 2
The sauce is delicious.
Presented as published in 1907. 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
799Calories
6 gProtein
199 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein6.3 g
Carbohydrates199 g
Fiber4.3 g
Sugars186 g
Total Fat8.3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol109 mg
Sodium126 mg
Potassium3159 mg
Calcium417 mg
Iron10 mg
Magnesium439 mg
Phosphorus195 mg
Zinc1.1 mg
Copper1.1 mg
Manganese2.8 mg
Vitamin D0.5 mcg
Vitamin C2.2 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B61.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate16 mcg
Choline106 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.
Steamed Pudding. — One cupful molasses, one egg, one cupful hot water, one teaspoonful saleratus, one tablespoonful butter, one cupful raisins, stoned, a little salt, flour enough to make slifT as cake
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