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Yum Yum Pudding
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
1016Calories
22 gProtein
218 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1016 kcal
Protein22 g
Carbohydrates218 g
Fiber5.7 g
Sugars194 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol387 mg
Sodium315 mg
Potassium1081 mg
Calcium289 mg
Iron4.1 mg
Magnesium82 mg
Phosphorus463 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3.2 mcg
Vitamin C2.2 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate75 mcg
Choline331 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 38. The excerpt below is the record exactly as published.
YUM YUM PUDDING Contributed by Albers Bros. Milling Company. 1 Cup Cooked Cereal (left over) 5/2 Cup White Corn Syrup Vz Cup Milk '/a Cup Raisins 2 Eggs
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