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Walnut Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for nine individual puddings.
Presented as published in 1913. 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
712Calories
16 gProtein
103 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein16 g
Carbohydrates103 g
Fiber0 g
Sugars38 g
Total Fat27 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium783 mg
Potassium285 mg
Calcium309 mg
Iron5.6 mg
Magnesium37 mg
Phosphorus303 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate149 mcg
Choline112 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 43. The excerpt below is the record exactly as published.
Walnut Pudding Y% cupful sugar 2 eggs 2 cupfuls flour 1 cupful milk 2 teaspoonfuls baking powder _1 teaspoonful vanilla extract 4 tablespoonfuls melted Crisco 1 cupful chopped English ¥Y% teaspoonful salt
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