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Cream Pudding with Port Wine a la Oskar

Name: Cream Pudding with Port Wine a la Oskar
Yield: 2 servings
Ingredients: Glaze a mould with aspic.; Put about one inch thickness of almond paste; Take one cup of good port wine; add six tablespoons dissolved Cox’s gelatine; and three tablespoons sherry; then add one and a half cups whipped cream.

From The Swedish, French, American cook book, 1918

Serves 2

Delicious dessert for luncheon or dinner.

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

710Calories

28 gProtein

33 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories710 kcal

Protein28 g

Carbohydrates33 g

Fiber0.6 g

Sugars20 g

Total Fat42 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.2 g

Cholesterol134 mg

Sodium206 mg

Potassium483 mg

Calcium225 mg

Iron1.2 mg

Magnesium58 mg

Phosphorus231 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A330 mcg

Vitamin E2.8 mg

Vitamin K3.8 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate23 mcg

Choline51 mg

Caffeine0 mg

Water243 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 538. The excerpt below is the record exactly as published.

Cream Pudding with Port Wine a la Oskar Pouding a la Creme, au Vin d' Oporto, a la Oskar Glaze a mould with aspic, decorate with rings of maraschino cherries at the bottom and with cream colored green and pink that con¬ AMERI CAN COOK BOOK tains some gelatine. Put about one inch thickness of almond paste and cake crumbs at the bottom, then add aspic the height of the cake crumbs. Take one cup of good port wine, add six tablespoons dissolved Cox’s gelatine and three tablespoons sherry; stir on ice until it gets thick and frothy; color with some red fruit coloring, then add one and a half cups whipped cream.

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