vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Amber Pudding (Pouding Ambre) a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with spun sugar and serve with peach sauce or frozen whipped cream.
Presented as published in 1918. 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
752Calories
10 gProtein
84 gCarbs
43 gFat
Full nutrition (35 nutrients)
Calories752 kcal
Protein10 g
Carbohydrates84 g
Fiber0 g
Sugars74 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol273 mg
Sodium71 mg
Potassium312 mg
Calcium202 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus231 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E1.5 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline140 mg
Caffeine0 mg
Alcohol1.2 g
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 482. The excerpt below is the record exactly as published.
Amber Pudding ( Pouding Ambre) a la Mathilda Cook one cup sugar with one half cup water until a caramel. When it commences to get cold, add one cup water, then thicken with one tablespoon cornstarch and the yolks of three eggs (stirred to a souffle with three tablespoons sugar). Flavor with brandy, stir on ice until it gets cold, add three cups whipped cream
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