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Whole Wheat Pudding
From The New century cook book, 1899
Serves 3
This pudding is wholesome for children or invalids.
Presented as published in 1899. 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
703Calories
14 gProtein
160 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein14 g
Carbohydrates160 g
Fiber2.8 g
Sugars86 g
Total Fat4 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium458 mg
Potassium1511 mg
Calcium268 mg
Iron8.4 mg
Magnesium188 mg
Phosphorus251 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0.8 mcg
Vitamin C1.5 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate137 mcg
Choline29 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 132. The excerpt below is the record exactly as published.
Whole Wheat Pudding. Mix two cups of whole-wheat flour, half a teaspoonful of soda, and half a teaspoonful of salt, add one cup of milk, half a cup of molasses, and one cup of stoned and chopped raisins or one cup of ripe berries, steam two and a half hours
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