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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
446Calories
13 gProtein
56 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein13 g
Carbohydrates56 g
Fiber2.6 g
Sugars50 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol310 mg
Sodium108 mg
Potassium442 mg
Calcium357 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus373 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0.4 mg
Vitamin A176 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline254 mg
Caffeine0 mg
Water230 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 89. 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 six tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir io 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.