Wakefield Pudding

Name: Wakefield Pudding
Ingredients: four slices of bread; four tablespoonfuls of raspberry jam; one ounce of sugar; one ounce of corn starch; one-half pint of milk; two eggs

From My mother's cook book, 1902

Presented as published in 1902. 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

1053Calories

32 gProtein

180 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1053 kcal

Protein32 g

Carbohydrates180 g

Fiber3.9 g

Sugars86 g

Total Fat22 g

Saturated Fat8.7 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat4.4 g

Omega-30.3 g

Cholesterol401 mg

Sodium835 mg

Potassium707 mg

Calcium626 mg

Iron6.3 mg

Magnesium77 mg

Phosphorus599 mg

Zinc3.4 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D4.3 mcg

Vitamin C7 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6.1 mg

Folate56 mcg

Choline346 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 67. The excerpt below is the record exactly as published.

Wakefield Pudding.— Four slices of bread, four tablespoonfuls of raspberry jam, one ounce of sugar, one ounce of corn starch, one-half pint of milk, two eggs

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