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Delicate Pudding
From Temperance cook book, 1887
Serves 6
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
168Calories
4 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein4.4 g
Carbohydrates33 g
Fiber0 g
Sugars17 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium278 mg
Potassium53 mg
Calcium101 mg
Iron1.6 mg
Magnesium8.1 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline49 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 85. The excerpt below is the record exactly as published.
DELICATE PUDDING, Two eggs, one cupful of sweet milk, one-half cup of sugar, one cupful of flour, before it is sifted, one teaspoonful of extract of lemon, one-fourth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.