vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Countess Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
652Calories
27 gProtein
40 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein27 g
Carbohydrates40 g
Fiber1.3 g
Sugars39 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol587 mg
Sodium309 mg
Potassium632 mg
Calcium386 mg
Iron3 mg
Magnesium52 mg
Phosphorus560 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C0.5 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate74 mcg
Choline486 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.
Countess Pudding Coffee *Countess Pudding—Line small Cris- coed platter with Crisco pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour over three erblesoone chopped cocoa- nut, add | tablespoon sugar. Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and % teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and % teaspoon almond extract
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