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Sunshine Pudding
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
459Calories
11 gProtein
61 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein11 g
Carbohydrates61 g
Fiber12 g
Sugars27 g
Total Fat22 g
Saturated Fat1.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium512 mg
Calcium136 mg
Iron3.9 mg
Magnesium175 mg
Phosphorus307 mg
Zinc2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0.1 mcg
Vitamin E4.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate62 mcg
Choline34 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.
SUNSHINE PUDDING. Indian meal, 2 cups. Seeded raisins, l/2 cup. Flour, 1 cup. Chopped nuts, 1 cup. Sugar, 1 cup. Lemon, 1. Soda, 1 scant teaspoon. Boiling water.
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