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Caramel Pudding (Pouding au Caramel) a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 6
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
264Calories
10 gProtein
23 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories264 kcal
Protein9.8 g
Carbohydrates23 g
Fiber0 g
Sugars18 g
Total Fat15 g
Saturated Fat8.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol46 mg
Sodium69 mg
Potassium132 mg
Calcium91 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A112 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline15 mg
Caffeine0 mg
Alcohol1.5 g
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 543. The excerpt below is the record exactly as published.
Caramel Pudding ( Pouding au Caramel) a la Charlotte One cup caramel, juice of a lemon, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.