vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Curd Pudding
From Consult me, 1902
Serves 14
Presented as published in 1902. 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
428Calories
22 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein22 g
Carbohydrates42 g
Fiber0.9 g
Sugars37 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol147 mg
Sodium247 mg
Potassium1041 mg
Calcium718 mg
Iron0.9 mg
Magnesium80 mg
Phosphorus632 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.8 mcg
Vitamin C30 mg
Vitamin A215 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline164 mg
Caffeine0 mg
Water523 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 183. The excerpt below is the record exactly as published.
CURD PUDDING.— Rub the curd of two gallons of milk, well drained through a sieve ; mix it with six eggs, a little cream, two spoonfuls of orange flour water, half a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.