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Custard Pudding No. 2
From Original White House Cookbook, 1887
Serves 3
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
486Calories
28 gProtein
42 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein28 g
Carbohydrates42 g
Fiber0 g
Sugars41 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium313 mg
Potassium673 mg
Calcium475 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus593 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.8 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate64 mcg
Choline450 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 251. The excerpt below is the record exactly as published.
CUSTARD PUDDING. No. 2. Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six §72 DUMPLINGS AND PUDDINGS. tablespoonfuls of fine sugar and a teaspoon of flour ; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken ; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water
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