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Wholesome Pudding

Name: Wholesome Pudding
Yield: 5 servings
Ingredients: Put into a basin % lb. of rice; 4 ozs. of coarse sugar, or treacle; 2 quarts of milk; and 2 ozs. of dripping or butter

From Consult me, 1902

Serves 5

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

490Calories

16 gProtein

77 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein16 g

Carbohydrates77 g

Fiber0.6 g

Sugars41 g

Total Fat22 g

Saturated Fat7.3 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol73 mg

Sodium152 mg

Potassium646 mg

Calcium497 mg

Iron2 mg

Magnesium58 mg

Phosphorus448 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A125 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.3 mg

Folate105 mcg

Choline72 mg

Caffeine0 mg

Water351 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 404. The excerpt below is the record exactly as published.

Put into a basin % lb. of rice, 4 ozs. of coarse sugar, or treacle ; 2 quarts of milk, and 2 ozs. of dripping or butter

Cook this with the app: pantry check, scaling, and the assistant.