Thanksgiving Pudding
From 365 desserts, 1900
Transparent Sauce: A coffee cupful of water, a tablespoonful of butter, a coffee cupful white sugar, whites of 2 eggs, and flavor with lemon or vanilla. Put the sugar, water and butter into a double boiler, let it heat 10 minutes, stirring well; let it cool, and beat the whites of the eggs into the cool sauce.
Presented as published in 1900. 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
4161Calories
49 gProtein
756 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories4161 kcal
Protein49 g
Carbohydrates756 g
Fiber21 g
Sugars621 g
Total Fat130 g
Saturated Fat66 g
Monounsaturated Fat44 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol821 mg
Sodium484 mg
Potassium7581 mg
Calcium987 mg
Iron27 mg
Magnesium700 mg
Phosphorus1196 mg
Zinc6.4 mg
Copper2.6 mg
Manganese5 mg
Vitamin D4 mcg
Vitamin C831 mg
Vitamin A374 mcg
Vitamin E8.9 mg
Vitamin K21 mcg
Vitamin B62.6 mg
Vitamin B122.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)8.1 mg
Folate190 mcg
Choline668 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 50. The excerpt below is the record exactly as published.
Thanksgiving Pudding. One pt. flour, y2 pint milk, 4 eggs, ^ lb. chopped suet, 1 Hb. raisins, 1 lb. currants, 1 cup of sugar, y2 cup of molasses, 1 teaspoonful yeast powder, spices, salt
Cook this with the app: pantry check, scaling, and the assistant.