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Vegetable Pudding
From Delta Gamma cook book, 1922
Serves 10
Presented as published in 1922. 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
468Calories
4 gProtein
64 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein4.3 g
Carbohydrates64 g
Fiber2.5 g
Sugars23 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.9 g
Cholesterol16 mg
Sodium519 mg
Potassium374 mg
Calcium26 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A125 mcg
Vitamin E0.6 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate46 mcg
Choline6.1 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 86. The excerpt below is the record exactly as published.
Vegetable Pudding 1 cup suet, chopped 1 cup sugar 1 cup grated apple 2 cups flour 1 cup grated potato 1 teaspoon soda 1 cup grated carrots 2 teaspoons salt 1 cup chopped raisins 1 cup currants cinnamon and other spices to taste ]4: pound citron
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