vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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
413Calories
8 gProtein
78 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein8.1 g
Carbohydrates78 g
Fiber0.1 g
Sugars65 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium111 mg
Potassium443 mg
Calcium348 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline45 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 86. The excerpt below is the record exactly as published.
CARAMEL PUDDING. % cup brown sugar 3 T. cornstarch 2 cups milk 1 t. vanilla y2 cup water 1 egg
Cook this with the app: pantry check, scaling, and the assistant.