Thanksgiving Pudding

Name: Thanksgiving Pudding
Ingredients: 34 cups milk; 4 grated nutmeg; 14 cups rolled crackers; 1 cup sugar; 4 cup melted butter; 5 eggs; 4 cup cream; 1 cup raisins, seeded; 4 cup citron, finely cut; 4 cup currants; 4} teaspoon cinnamon; 1. teaspoon salt

From What to Have for Dinner, 1905

This pudding may be baked the day before and reheated for serving.

Presented as published in 1905. 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

3347Calories

69 gProtein

417 gCarbs

168 gFat

Full nutrition (34 nutrients)

Calories3347 kcal

Protein69 g

Carbohydrates417 g

Fiber9.5 g

Sugars368 g

Total Fat168 g

Saturated Fat92 g

Monounsaturated Fat46 g

Polyunsaturated Fat13 g

Omega-31 g

Cholesterol1321 mg

Sodium3316 mg

Potassium3217 mg

Calcium1395 mg

Iron9.6 mg

Magnesium218 mg

Phosphorus1670 mg

Zinc7.9 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D13 mcg

Vitamin C55 mg

Vitamin A1405 mcg

Vitamin E6.9 mg

Vitamin K37 mcg

Vitamin B61.3 mg

Vitamin B126.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)4 mg

Folate158 mcg

Choline927 mg

Caffeine0 mg

Water1025 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.

THANKSGIVING PUDDING. 34 cups milk 4 grated nutmeg 14 cups rolled crackers 4} teaspoon cinnamon 1 cup sugar 1. teaspoon salt 4 cup melted butter i1 cup raisins, seeded 5 eggs 4 cup citron, finely cut 4 cup cream 4 cup currants

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