CA Pudding

Name: CA Pudding
Ingredients: 2 pints of milk; 3 oz. of sugar; two even tablespoons of butter; 3 oz. of fine tapioca; yi cup stoned raisins; the grated rind of i lemon; yi oz. finely cut candied orange-peel; one whole ^g'g; 3 yolks; the 3 whites

From Allied cookery, 1916

With more raisins, this resembles an old time 'Whisper Pudding.'

Presented as published in 1916. 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

1508Calories

56 gProtein

208 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1508 kcal

Protein56 g

Carbohydrates208 g

Fiber0.8 g

Sugars135 g

Total Fat73 g

Saturated Fat20 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol366 mg

Sodium446 mg

Potassium1547 mg

Calcium1249 mg

Iron2.3 mg

Magnesium124 mg

Phosphorus1095 mg

Zinc4.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A392 mcg

Vitamin E3.9 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)1.1 mg

Folate27 mcg

Choline322 mg

Caffeine0 mg

Water1015 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 30. The excerpt below is the record exactly as published.

CA PUDDING (French) Boil \yi pints of milk with 3 oz. of sugar and two even tablespoons of butter. Stir in gradually 3 oz. of fine tapioca. Place the saucepan on a slow fire and simmer 15 minutes. Pour the mixture into a basin and add yi cup stoned raisins, the grated rind of i lemon, \yi oz. finely cut candied orange-peel, one whole ^g'g, 3 yolks; mix all together. Beat the 3 whites

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