Thanksgiving Pudding

Name: Thanksgiving Pudding
Ingredients: 1 cup chopped nuts; 1 cup seeded raisins; 1 cup toasted bread crumbs; 1 cup sugar; 2 eggs (or 4 yellows); 2 tablespoons butter; 4 tablespoons flour; 1 can grated pineapple

From The housewife's aid, 1950

—Mrs. F. LaRoque.

Presented as published in 1950. 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

2704Calories

53 gProtein

482 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories2704 kcal

Protein53 g

Carbohydrates482 g

Fiber36 g

Sugars214 g

Total Fat101 g

Saturated Fat7.1 g

Monounsaturated Fat46 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol63 mg

Sodium850 mg

Potassium2873 mg

Calcium647 mg

Iron17 mg

Magnesium499 mg

Phosphorus1047 mg

Zinc6.6 mg

Copper2.4 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E37 mg

Vitamin K7.1 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)17 mg

Folate234 mcg

Choline90 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.

THANKSGIVING PUDDING 1 cup chopped nuts, 1 cup seeded raisins, 1 cup toasted bread crumbs, 1 cup sugar, 2 eggs (or 4 yellows) 2 tablespoons butter, 4 tablespoons flour, 1 can grated pineapple

Cook this with the app: pantry check, scaling, and the assistant.