Cream Pudding
From 365 desserts, 1900
Double this recipe if for more than two people.
Presented as published in 1900. 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
837Calories
24 gProtein
120 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein24 g
Carbohydrates120 g
Fiber0.2 g
Sugars103 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium283 mg
Potassium1135 mg
Calcium903 mg
Iron0.2 mg
Magnesium91 mg
Phosphorus742 mg
Zinc3.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 5. The excerpt below is the record exactly as published.
Cream Pudding. Set i pint of milk to boil, wet 2 tablespoon - fuls of cornstarch with cold water, stir care- fully into the boiling milk, add a very little speck of salt and 5 drops of vanilla ; turn into 4 fancy patty pans and set to cool until firm and hard. If made in the morning they will be cool for dinner. For the sauce, 1 cup of milk, yi of a cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.