Webster Pudding
From The National home cook book, 1900
Presented as published in 1900. 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
4514Calories
92 gProtein
993 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories4514 kcal
Protein92 g
Carbohydrates993 g
Fiber8.9 g
Sugars575 g
Total Fat121 g
Saturated Fat8.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol1182 mg
Sodium1535 mg
Potassium7310 mg
Calcium1573 mg
Iron53 mg
Magnesium1042 mg
Phosphorus1544 mg
Zinc8.6 mg
Copper3.1 mg
Manganese9.5 mg
Vitamin D5 mcg
Vitamin C4.4 mg
Vitamin A400 mcg
Vitamin E2.9 mg
Vitamin K7.4 mcg
Vitamin B63.3 mg
Vitamin B122.2 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)3.6 mg
Niacin (B3)39 mg
Folate931 mcg
Choline800 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from The National home cook book (1900), page 68. The excerpt below is the record exactly as published.
one cup molasses, née cup sweet milk, 3% cups flour (sifted), one cup raisins chopped), one even teaspoon soda; steam two hours. Sauce r pudding: One cup sugar, one tablespoon butter, two iblespoons ‘vinegar, juice and grated rind of one lemon or use Jemon extract); beat well and bring to boil, then, icken with one teaspoon flour mixed to a paste with cold water; serve hot. This pudding is like fruit cake, will keep or a month (in a cool place), and can be cut off and steamed ver at a moment’s notice. EM le center, and serve as a vegetable. For a dessert a half cupful of sugar and a few drops of. vanilla may be added, and the baked pudding served with a liquid foamy sauce. TAPIOCA CREAM—Soak over night three tablespoons — pioca in one-half teacup milk (or enough to cover). Bring . ‘one pint of milk to boiling point, add tapioca. Beat one egg, two tablespoons sugar and teaspoon of extract; let boil and — n into dishes. = TAPIOCA DATE—One pint sweet milk and one pint water, ut on stove to heat. When boiling add four heaping table- _ spoons of minute tapioca, boil 15 minutes, stirring frequently. © hen add yolks of two eggs, beaten with: one-half cup sugar, — add one cup or more of chopped dates, take from fire, — add beaten whites of two eggs. This recine will serve six _ ersons. “33 WEBSTER—One cup molasses, one-half cup butter, one cup eet milk, one cup chopped raisins or currants, one tea- poon cinnamon, one-half teaspoon grated nutmeg, four cups four, two teaspoons baking powder; steam 2% hours. Dress- g: Five eggs
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