vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream Pudding with Maraschino, a la Hammond
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream.
Presented as published in 1918. 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
646Calories
27 gProtein
37 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories646 kcal
Protein27 g
Carbohydrates37 g
Fiber1.9 g
Sugars28 g
Total Fat42 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol279 mg
Sodium109 mg
Potassium371 mg
Calcium269 mg
Iron1.2 mg
Magnesium57 mg
Phosphorus300 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E3.6 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline175 mg
Caffeine0 mg
Alcohol3.1 g
Water178 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 508. The excerpt below is the record exactly as published.
Cream Pudding with Maraschino, a la Hammond Ponding a la Creme , au Marasquin, a la Hammond Glaze mould with aspic; decorate with white, pink, or green cream and maraschino cherries; glaze again and fill. Filling. One and a half cups milk, seven tablespoons dissolved Cox’s gelatine, four tablespoons chopped nuts, two tablespoons brandy, whites of two eggs (or one cup cream), one tablespoon cornstarch, yolks of three eggs, four tablespoons sugar, three table¬ spoons chopped maraschino cherries
Cook this with the app: pantry check, scaling, and the assistant.