dairy-freenut-freesoy-freefish-freeshellfish-free
Sterling Fruit Pudding
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
573Calories
10 gProtein
85 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein9.9 g
Carbohydrates85 g
Fiber2.5 g
Sugars20 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol75 mg
Sodium479 mg
Potassium323 mg
Calcium87 mg
Iron4.6 mg
Magnesium32 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C9.9 mg
Vitamin A111 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate111 mcg
Choline52 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.
STERLING FRUIT PUDDING 1 cup suet 1 cup seeded raisins, cut in pieces 224 cups stale bread crumbs 34 cup currants 1 cup grated, raw carrot 4% cup flour 4 egg yolks 11% teaspoons salt 1% cups brown sugar 1 teaspoon cinnamon Grated rind 1 lemon ¥ teaspoon grated nutmeg 1 tablespoon vinegar 4 teaspoon cloves 4 egg whites
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