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Woodford Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Presented as published in 1913. 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
431Calories
5 gProtein
64 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein5.4 g
Carbohydrates64 g
Fiber0.4 g
Sugars42 g
Total Fat18 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol71 mg
Sodium372 mg
Potassium104 mg
Calcium37 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C6.9 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline58 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 43. The excerpt below is the record exactly as published.
Woodford Pudding (Kate B. Vaughn) 1 cupful sugar 1% cupfuls flour 3 eggs ¥% cupful Crisco ¥% cupful buttermilk 1 cupful blackberry jam 1 teaspoonful baking soda ¥ teaspoonful salt ¥Y% teaspoonful grated nutmeg
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