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Cream of Marchioness Pudding

Name: Cream of Marchioness Pudding
Yield: 6 servings
Ingredients: 1 pint of sweet whipped cream; 0.5 scant cup sugar; Whites of 2 eggs; 1 can of fine cut up pineapple; 0.5 box gelatine; 1 cup water, boiled and cooled; 1 teaspoon vanilla

From The Portland Woman's Exchange Cook Book, 1913

Serves 6

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

100Calories

4 gProtein

17 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories100 kcal

Protein3.9 g

Carbohydrates17 g

Fiber0.1 g

Sugars17 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol62 mg

Sodium29 mg

Potassium30 mg

Calcium12 mg

Iron0.3 mg

Magnesium3.5 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C2 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate9.2 mcg

Choline50 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.

Cream of Marchioness Pudding. 1 pint of sweet whipped cream. 54 scant cup sugar. Whites of 2 eggs. Yi can of fine cut up pineapple (berries may be used). GELATINE DESSERTS 147 54 box gelatine. 1 cup water, boiled and cooled. 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.