Tally Ho Tomato Pudding
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Elinor Retzke, Group Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1/4 cup water
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 cup tomato puree
- 2 cups bread cubes crusts removed
- Carbohydrate 678.318640614462 g
- Cholesterol 976.96 mg
- Fat 384.768840001509 g
- Fiber 16.8460001676708 g
- Protein 47.9394000125288 g
- Saturated Fat 237.319092000208 g
- Serving Size 1 1 Serving (1652g)
- Sodium 5429.23400036018 mg
- Sugar 661.472640446791 g
- Trans Fat 27.9454720004598 g
- Calories 6239 calories
Combine brown sugar, tomato puree, water & cook 5 minutes. While tomato mixture is cooking, put bread cubes in casserole & pour butter over. Add tomato mixture. Bake 50 min. in 325 degree oven.
