Chicago Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1399Calories
77 gProtein
112 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1399 kcal
Protein77 g
Carbohydrates112 g
Fiber0 g
Sugars112 g
Total Fat68 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.9 g
Omega-30.2 g
Cholesterol1305 mg
Sodium907 mg
Potassium2228 mg
Calcium1616 mg
Iron5.5 mg
Magnesium175 mg
Phosphorus1772 mg
Zinc8.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A830 mcg
Vitamin E3.7 mg
Vitamin K1.7 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.3 mg
Niacin (B3)1.6 mg
Folate150 mcg
Choline718 mg
Caffeine0 mg
Water1249 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 6. The excerpt below is the record exactly as published.
Chicago Pudding. Four eggs, 1 y^ pts. milk, 1 tablespoonful of sugar, 3 teaspoonfuls vanilla, bread and butter, marmalade, 1 pt. boiled custard
Cook this with the app: pantry check, scaling, and the assistant.