vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Henrietta M. Eliot.
Presented as published in 1913. 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
689Calories
15 gProtein
77 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein15 g
Carbohydrates77 g
Fiber0.4 g
Sugars67 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol390 mg
Sodium231 mg
Potassium272 mg
Calcium123 mg
Iron4.2 mg
Magnesium18 mg
Phosphorus216 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.9 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate51 mcg
Choline247 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
Caramel Pudding. 1 tablespoon gelatine. J4 cup cold water. 1 cup sugar. Yi cup boiling water. I cup cream. 1 teaspoon vanilla. 54 teaspoon cream tartar. Whites of 5 eggs. Soak the gelatine in the cold water, scald the cream, cook the sugar, cream of tartar and boiling water until it is a dark brown. Pour the cream over the gelatine, add the caramel slowly, then the beaten whites. Beat the mixture until the eggs do not separate. Pour into a wet mold. Serve with whipped cream. Henrietta M. Eliot. We recommend Mount Hood Ice Cream 146 PORTLAND WOMAN'S EXCHANGE COOK BOOK Charlotte Russe. 1 cup cream
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