vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tre-rop Pudding or Vegetable Pudding
From Buckeye cookery, 1892
Serves 4
Digestible and palatable, resembles cauliflowers.
Presented as published in 1892. 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
146Calories
6 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein5.5 g
Carbohydrates15 g
Fiber0 g
Sugars0.1 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol113 mg
Sodium74 mg
Potassium512 mg
Calcium116 mg
Iron0.6 mg
Magnesium35 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C91 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 196. The excerpt below is the record exactly as published.
Tre-rop PuppING, OR VEGETABLE PUDDING. Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, add two beaten eggs, a table- spoon of butter, three of very rich milk or cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.