Uncooked Vanilla Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. Robert P. Lemmon
Presented as published in 1948. 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
3564Calories
38 gProtein
505 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories3564 kcal
Protein38 g
Carbohydrates505 g
Fiber19 g
Sugars178 g
Total Fat168 g
Saturated Fat34 g
Monounsaturated Fat72 g
Polyunsaturated Fat50 g
Cholesterol177 mg
Sodium2360 mg
Potassium3328 mg
Calcium309 mg
Iron12 mg
Magnesium222 mg
Phosphorus891 mg
Zinc2.7 mg
Copper1.6 mg
Manganese1.7 mg
Vitamin D2.3 mcg
Vitamin C45 mg
Vitamin A1301 mcg
Vitamin E14 mg
Vitamin K160 mcg
Vitamin B61.6 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)30 mg
Folate421 mcg
Choline117 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.
UNCOOKED VANILLA PUDDING 1 lb. vanilla wafers (Dissolved together with 1 pint milk) V2 lb. dates, small bottle cherries and cup of nuts, all chopped
Cook this with the app: pantry check, scaling, and the assistant.