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Washington Pudding
From The Twin-city housewife, 1920
Serves 4
Recipe by Mrs. C. M. Thompson, Lexington.
Presented as published in 1920. 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
856Calories
14 gProtein
186 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein14 g
Carbohydrates186 g
Fiber6.3 g
Sugars152 g
Total Fat29 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol249 mg
Sodium305 mg
Potassium1030 mg
Calcium157 mg
Iron4.5 mg
Magnesium66 mg
Phosphorus272 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C2.6 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate59 mcg
Choline166 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 55. The excerpt below is the record exactly as published.
Washington Pudding Beat four eggs well (separately), cream one-half teacup of butter,, one and one-half teacups of sugar, soak one cup of bread crumbs in milk enough to cover them. Add the sugar and butter to the eggs, then the crumbs last. Add one pound raisins and a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.