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Cream Pudding
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
655Calories
20 gProtein
51 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein20 g
Carbohydrates51 g
Fiber0 g
Sugars16 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol296 mg
Sodium181 mg
Potassium567 mg
Calcium383 mg
Iron3.2 mg
Magnesium51 mg
Phosphorus435 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.2 mg
Folate90 mcg
Choline190 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 43. The excerpt below is the record exactly as published.
CREAM PUDDING. One quart milk, six eggs, one pint flour, two table- spoonfuls sugar, a little salt. Ifyou have cream, use one pint, and a pint of milk
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