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Cream Pudding

Name: Cream Pudding
Yield: 2 servings
Ingredients: Cream, ½ pint; the yolks of seven eggs; seven table-spoonfuls of flour; 2 table-spoonfuls of sugar

From Consult me, 1902

Serves 2

Presented as published in 1902. 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

801Calories

27 gProtein

39 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories801 kcal

Protein27 g

Carbohydrates39 g

Fiber0 g

Sugars13 g

Total Fat59 g

Saturated Fat29 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol772 mg

Sodium273 mg

Potassium393 mg

Calcium175 mg

Iron4.6 mg

Magnesium35 mg

Phosphorus443 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A280 mcg

Vitamin E1.8 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.1 mg

Folate126 mcg

Choline515 mg

Caffeine0 mg

Water204 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 175. The excerpt below is the record exactly as published.

CREAM PUDDING.— Cream, k pint ; the yolks of seven eggs, seven table-spoonfuls of flour, 2 table-spoon- fuls of sugar

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