vegetarianpescatariansoy-freefish-freeshellfish-free
Walnut Pudding
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
473Calories
9 gProtein
66 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein8.9 g
Carbohydrates66 g
Fiber2.2 g
Sugars44 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol184 mg
Sodium69 mg
Potassium149 mg
Calcium205 mg
Iron8.5 mg
Magnesium42 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate56 mcg
Choline145 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 83. The excerpt below is the record exactly as published.
WALNUT PUDDING. Yolks of six eggs beaten fifteen minutes with two cups powdered sugar, three quarters cup of farina, one quarter cup bread crumbs, one cup chopped walnuts, lastly the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.