Swedish Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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
2538Calories
56 gProtein
144 gCarbs
192 gFat
Full nutrition (34 nutrients)
Calories2538 kcal
Protein56 g
Carbohydrates144 g
Fiber4.5 g
Sugars36 g
Total Fat192 g
Saturated Fat110 g
Monounsaturated Fat40 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol570 mg
Sodium3548 mg
Potassium1707 mg
Calcium1436 mg
Iron26 mg
Magnesium152 mg
Phosphorus1113 mg
Zinc5 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.9 mg
Folate203 mcg
Choline148 mg
Caffeine0 mg
Water1214 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 63. The excerpt below is the record exactly as published.
Swedish Pudding 4 tb. rice i pt cream 3 c. milk I tsp. vanilla i tsp. salt 2 tb. granulated gelatin I ^ c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.