Cardinal Richelieu Pudding

Name: Cardinal Richelieu Pudding
Ingredients: eight eggs; four eggs; pulverized sugar; the juice and rind of a large lemon; flour

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

2138Calories

91 gProtein

318 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories2138 kcal

Protein91 g

Carbohydrates318 g

Fiber11 g

Sugars207 g

Total Fat60 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2232 mg

Sodium863 mg

Potassium1163 mg

Calcium496 mg

Iron18 mg

Magnesium121 mg

Phosphorus1335 mg

Zinc8.9 mg

Copper0.7 mg

Manganese1.1 mg

Vitamin D12 mcg

Vitamin C129 mg

Vitamin A963 mcg

Vitamin E6.6 mg

Vitamin K1.8 mcg

Vitamin B61.3 mg

Vitamin B125.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.4 mg

Niacin (B3)9.3 mg

Folate496 mcg

Choline1773 mg

Caffeine0 mg

Water551 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

ul- verized sugar, one leaf melted gelatine; flavor with vanilla; then pour into these cups while soft, and set it where it will stiffen. 148 STATESMEN'S DISHES; CARDINAL RICHELIEU PUDDING. BY MRS. CHAS. H. GIBSON. (Wife of Representative from Maryland.) |AKE eight eggs ; beat whites and yolks sepa- rately ; first balance the eight eggs with pul- verized sugar and four eggs in flour, after it has been sifted twice ; beat sugar and yolks together, then add the whites and the juice and rind of a large lemon

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