Burnt Cream Pudding

Name: Burnt Cream Pudding
Ingredients: 1 quart milk; a box of gelatine; yolks of three eggs; one cup of brown sugar; 4 heaping tablespoons of brown sugar; 4 drops of vanilla

From Granite City cook book, 1900

Best served chilled.

Presented as published in 1900. 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

1902Calories

51 gProtein

319 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1902 kcal

Protein51 g

Carbohydrates319 g

Fiber0 g

Sugars317 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium662 mg

Potassium2065 mg

Calcium1513 mg

Iron4.6 mg

Magnesium161 mg

Phosphorus1294 mg

Zinc6.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.5 mg

Folate73 mcg

Choline621 mg

Caffeine0 mg

Water987 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.

BURNT CREAM PUDDING. 1 quart milk. When boiling stir in a box of gela- tine dissolved in a part of the milk. Yolks of three eggs beaten with one cup of brown sugar. Stir constantly and have 4 heaping tablespoons of brown sugar well browned stir in af- ter cooling a minute. 4 drops of vanilla. Serve with whipped cream and vanil- la. 65 SURRY PUDDING. Put one quarter of a box of gelatine

Cook this with the app: pantry check, scaling, and the assistant.