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Watermelon Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
1005Calories
22 gProtein
225 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1005 kcal
Protein22 g
Carbohydrates225 g
Fiber2.1 g
Sugars95 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol109 mg
Sodium1119 mg
Potassium620 mg
Calcium336 mg
Iron11 mg
Magnesium63 mg
Phosphorus364 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C31 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate265 mcg
Choline79 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 87. The excerpt below is the record exactly as published.
Watermelon Pudding Mix two round teaspoons baking powder, half a tea- spoon of salt, and two and a half cups flour. Stir in half a cup of raisins, cut lengthwise, to imitate melon seeds. Beat one egg very light with half a. cup of sugar; stir one cup of strained strawberry juice into the flour mixture, add the egg and sugar and one heaping tablespoon of butter
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