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Whole Wheat Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
705Calories
17 gProtein
154 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein17 g
Carbohydrates154 g
Fiber13 g
Sugars45 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium1688 mg
Potassium1763 mg
Calcium264 mg
Iron7.5 mg
Magnesium276 mg
Phosphorus441 mg
Zinc3.3 mg
Copper0.8 mg
Manganese4 mg
Vitamin D0.8 mcg
Vitamin C3.4 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate34 mcg
Choline22 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.
WHOLE WHEAT PUDDING— Put one cup of milk, one- half cup of molasses, two cups of graham or whole wheat flour, one cup of chopped raisins and half a saltspoon of salt into a bowl and add one level teaspoon of soda, dissolved in a table- spoon of warm wat
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