Baxaxa Pudding
From Durham cook book ..., 1921
Recipe by Mrs. W. J. Monk.
Presented as published in 1921. 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
507Calories
5 gProtein
104 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein5.4 g
Carbohydrates104 g
Fiber0 g
Sugars101 g
Total Fat20 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol399 mg
Sodium19 mg
Potassium42 mg
Calcium47 mg
Iron1 mg
Magnesium2.3 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.
Yolks of two eggs, one cup sweet milk, one-half cup sugar, one teaspoonful corn starch, one tablespoonful butter. Cook until thick, cool, add vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.