Caramel Pudding
From The victory cookery book, 1918
Presented as published in 1918. 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
987Calories
36 gProtein
163 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories987 kcal
Protein36 g
Carbohydrates163 g
Fiber3.7 g
Sugars80 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium999 mg
Calcium648 mg
Iron2.7 mg
Magnesium104 mg
Phosphorus739 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.7 mg
Folate214 mcg
Choline234 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 49. The excerpt below is the record exactly as published.
Caramel Pudding Materials.—1 pint of milk, 2 oz. sugar, 4 oz. semolina, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.