vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Steamed Pudding
From The New century cook book, 1899
Serves 3
Lemons are equally as good.
Presented as published in 1899. 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
672Calories
16 gProtein
111 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein16 g
Carbohydrates111 g
Fiber5 g
Sugars99 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol267 mg
Sodium255 mg
Potassium575 mg
Calcium283 mg
Iron2.1 mg
Magnesium50 mg
Phosphorus346 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C71 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate55 mcg
Choline232 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.
Steamed Pudding. One-quarter pound (or eighteen) almond macaroons, soaked in one pint milk, four eggs beaten separately, one cup sugar, the rind of one orange, the juice of two
Cook this with the app: pantry check, scaling, and the assistant.