vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cuban Pudding
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
716Calories
6 gProtein
65 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein5.6 g
Carbohydrates65 g
Fiber2.6 g
Sugars36 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol144 mg
Sodium295 mg
Potassium341 mg
Calcium102 mg
Iron3.6 mg
Magnesium42 mg
Phosphorus195 mg
Zinc1.1 mg
Copper0.2 mg
Manganese4.9 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A3.1 mcg
Vitamin E0.4 mg
Vitamin K8.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate23 mcg
Choline27 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 252. The excerpt below is the record exactly as published.
CUBAN PUDDING. Crumble a pound of sponge cakes, an equal quantity, or less if pre- ferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up s*tir in. it eight well-beaten eggs
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