Water Pudding
From The Central cook book, 1924
Presented as published in 1924. 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
1476Calories
26 gProtein
310 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1476 kcal
Protein26 g
Carbohydrates310 g
Fiber5.5 g
Sugars202 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol558 mg
Sodium1292 mg
Potassium340 mg
Calcium390 mg
Iron35 mg
Magnesium48 mg
Phosphorus368 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8 mg
Folate198 mcg
Choline453 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 48. The excerpt below is the record exactly as published.
Water Pudding 4 tablespoons cornstarch. 1 pint boiling water. 1 cup sugar. 2 lemons. Whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.