Caramel Pudding
From Public school household science, 1905
Presented as published in 1905. 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
No method was recorded for this recipe.
Nutrition per serving
679Calories
9 gProtein
145 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein8.5 g
Carbohydrates145 g
Fiber0.2 g
Sugars119 g
Total Fat9 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol30 mg
Sodium123 mg
Potassium392 mg
Calcium317 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus262 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline44 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 37. The excerpt below is the record exactly as published.
CARAMEL PUDDING. 1 cup milk. I 3 tbsps. cornstarch. J cup sugar. I 1^ tbsps. caramel
Cook this with the app: pantry check, scaling, and the assistant.