vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Pudding
From The new Kentucky home cook book, 1884
Serves 2
If wine is not liked, use vanilla to flavor the custard.
Presented as published in 1884. 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
530Calories
29 gProtein
47 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein29 g
Carbohydrates47 g
Fiber0.1 g
Sugars36 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus692 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 127. The excerpt below is the record exactly as published.
CHARLOTTE PUDDING. Take one quart of milk, three table-spoonfuls of corn starch, one dozen lady-fingers, eggs, and sugar. Put half the milk on to scald, mix the rest with the corn starch, the yelks of four eggs, two table-spoonfuls of sugar
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