vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Delmonico Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
629Calories
23 gProtein
75 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein23 g
Carbohydrates75 g
Fiber0.3 g
Sugars63 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol517 mg
Sodium208 mg
Potassium790 mg
Calcium655 mg
Iron1.3 mg
Magnesium61 mg
Phosphorus661 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0.1 mg
Vitamin A322 mcg
Vitamin E1.5 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate63 mcg
Choline436 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 76. The excerpt below is the record exactly as published.
A DELMONICO PUDDING. Mrs. De Forest. Three tablespoons of corn starch, the yolks of five eggs, six tablespoons of sugar ; beat the eggs light, then add the sugar, and beat again till very light ; mix the corn starch with a little cold milk ; mix all together, and stir into it one quart of milk, just as it is about to boil, having added a little salt ; stir it until it has thickened well ; pour it into a dish for the table, and place it in the oven until it will bear icing; place over the top a layer of canned peaches
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