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Cream Meringue Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Recipe instructions are not provided in the text.
Presented as published in 1887. 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
No method was recorded for this recipe.
Nutrition per serving
462Calories
20 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein20 g
Carbohydrates57 g
Fiber0 g
Sugars48 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium608 mg
Potassium597 mg
Calcium440 mg
Iron1.8 mg
Magnesium50 mg
Phosphorus472 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate48 mcg
Choline254 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 343. The excerpt below is the record exactly as published.
Cream M6ringue Pudding. Use for this pudding one quart of milk, four eggs, four table-spoonfuls of flour, three-fourths of a cupful of powdered sugar, half a teaspoonful of salt, and one tea- spoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.