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Circassian Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
466Calories
15 gProtein
65 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein15 g
Carbohydrates65 g
Fiber1.2 g
Sugars51 g
Total Fat18 g
Saturated Fat7.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol310 mg
Sodium254 mg
Potassium442 mg
Calcium373 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate60 mcg
Choline256 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 92. The excerpt below is the record exactly as published.
CIRCASSIAN PUDDING. Boil six tablespoonfuls of bread crumbs in two cupfuls of milk; then add the yolks of three eggs beaten with 6 tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir in slowly the well-beaten whites of the eggs ; add one teaspoonful of vanilla and a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.