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Baked Cream Pudding
From The art of German cooking and baking, 1922
Serves 3
Quantity for 6 - 8 Persons.
Presented as published in 1922. 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
756Calories
15 gProtein
147 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein15 g
Carbohydrates147 g
Fiber1.1 g
Sugars77 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol445 mg
Sodium177 mg
Potassium201 mg
Calcium83 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus253 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C8.8 mg
Vitamin A190 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate57 mcg
Choline346 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 121. The excerpt below is the record exactly as published.
BAKED CREAM PUDDING. Quantity for 6 — 8 Persons. 1 pt. of milk 1 tbsp. of butter 7 eggs % grated lemon peel Vs lb. of corn starch % lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.