Caramel Pudding

Name: Caramel Pudding
Ingredients: 1 quart milk; 2 egg yolks; 6 tablespoons cornstarch; 2 tablespoons white sugar; 1 cup brown sugar; Vanilla flavoring

From Purity flour cookbook, 1917

See caramel coloring, 'Pudding Sauces.'

Presented as published in 1917. 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

1851Calories

38 gProtein

336 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1851 kcal

Protein38 g

Carbohydrates336 g

Fiber0.5 g

Sugars286 g

Total Fat41 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium438 mg

Potassium1764 mg

Calcium1383 mg

Iron1.8 mg

Magnesium138 mg

Phosphorus1001 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.3 mg

Folate2.2 mcg

Choline179 mg

Caffeine0 mg

Water886 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.

CARAMEL PUDDING 1 quart milk. 2 egg yolks. 6 tablespoons cornstarch. 2 tablespoons white sugar. Vanilla flavoring. 1 cup brown sugar

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