vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
White Pudding Sauce
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
6 gProtein
246 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1005 kcal
Protein6.1 g
Carbohydrates246 g
Fiber2.6 g
Sugars203 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol37 mg
Sodium558 mg
Potassium150 mg
Calcium213 mg
Iron16 mg
Magnesium23 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate76 mcg
Choline14 mg
Water236 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 247. The excerpt below is the record exactly as published.
WHITE PUDDING SAUCE — Take 1 cup granulated sugar, 1 tablespoon butter, and a little salt, pour on 1 cup boiling water, and, when it boils, thicken with 1 large tablespoon of flour blended in 3 of milk
Cook this with the app: pantry check, scaling, and the assistant.