Zwieback Pudding
From Dainty recipes, 1950
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
1645Calories
47 gProtein
310 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1645 kcal
Protein47 g
Carbohydrates310 g
Fiber0 g
Sugars202 g
Total Fat27 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium846 mg
Potassium1814 mg
Calcium432 mg
Iron7.3 mg
Magnesium110 mg
Phosphorus987 mg
Zinc4.2 mg
Copper1 mg
Manganese0.4 mg
Vitamin D5 mcg
Vitamin C43 mg
Vitamin A481 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B61.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate273 mcg
Choline735 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 11. The excerpt below is the record exactly as published.
ZWIEBACH PUDDING Five eggs; one cup nuts (ground); one teaspoon baking powder ; one cup zwiebach, (ground) ; one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.