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Stewed Fruit Pudding
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
958Calories
20 gProtein
207 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories958 kcal
Protein20 g
Carbohydrates207 g
Fiber0 g
Sugars109 g
Total Fat8 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium543 mg
Potassium448 mg
Calcium510 mg
Iron7.6 mg
Magnesium57 mg
Phosphorus417 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline33 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 55. The excerpt below is the record exactly as published.
Stewed Fruit Pudding 2 c. flour V/2 c. milk 1 c. sugar 2 t. baking powder
Cook this with the app: pantry check, scaling, and the assistant.