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Coffee Pudding
From The Rural cook book, 1907
Serves 6
Serves six.
Presented as published in 1907. 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
375Calories
6 gProtein
57 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein6.4 g
Carbohydrates57 g
Fiber0 g
Sugars33 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.1 g
Cholesterol40 mg
Sodium29 mg
Potassium1087 mg
Calcium72 mg
Iron1.3 mg
Magnesium101 mg
Phosphorus113 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)8.4 mg
Folate0.7 mcg
Choline31 mg
Caffeine929 mg
Water181 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 41. The excerpt below is the record exactly as published.
Coffee Pudding,— Boil three-fourths of a cup of ground coffee in one quart water 10 minutes ; then add one-half ounce gelatine which had been soaked IS minutes; then add one cup sugar; boil one minute; then strain throtigh a cloth, set aside to get cold; when almost jellied beat one-half pint cream
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