Yankee Pudding
From The housewife's aid, 1950
—Mrs. M. H. Canady.
Presented as published in 1950. 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
4314Calories
70 gProtein
1029 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories4314 kcal
Protein70 g
Carbohydrates1029 g
Fiber33 g
Sugars248 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium801 mg
Potassium9324 mg
Calcium1056 mg
Iron71 mg
Magnesium1087 mg
Phosphorus1018 mg
Zinc5.6 mg
Copper3.8 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63.5 mg
Vitamin B120 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)46 mg
Folate880 mcg
Choline50 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 16. The excerpt below is the record exactly as published.
YANKEY PUDDING 4 cups of flour, 1 cup of molasses, pour 1 cup of boiling water in molasses, 1 heaping teaspoonful of soda dissolved in half cup: of warm water poured in molasses and water. Then stir in flour, 1 pound of seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.