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Curd Pudding
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
213Calories
11 gProtein
24 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein11 g
Carbohydrates24 g
Fiber0.8 g
Sugars12 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol148 mg
Sodium308 mg
Potassium247 mg
Calcium192 mg
Iron1.5 mg
Magnesium24 mg
Phosphorus200 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A111 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate41 mcg
Choline118 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 461. The excerpt below is the record exactly as published.
CURD PUDDING. Pour a quart of boiling milk on a pint and a half of buttermilk ; strain and press the curd lightly ; then beat well with one ounce of butter, one ounce of sugar, a teacup of bread crumbs and four eggs
Cook this with the app: pantry check, scaling, and the assistant.