vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
609Calories
21 gProtein
61 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein21 g
Carbohydrates61 g
Fiber0.1 g
Sugars53 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium212 mg
Potassium842 mg
Calcium669 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus628 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 46. The excerpt below is the record exactly as published.
CARAMEL PUDDING. One pint milk scalding hot, stir into the yolks 2 eggs beaten with 2 heaping tablespoons brown sugar and 1 heaping tablespoon corn starch; stir until well mixed; flavor with a few drops almond
Cook this with the app: pantry check, scaling, and the assistant.