Delicate Pudding
From The Elm City cook book, 1896
Presented as published in 1896. 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
1252Calories
60 gProtein
98 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1252 kcal
Protein60 g
Carbohydrates98 g
Fiber0 g
Sugars48 g
Total Fat68 g
Saturated Fat31 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol1586 mg
Sodium437 mg
Potassium1696 mg
Calcium1386 mg
Iron7.2 mg
Magnesium140 mg
Phosphorus1583 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A830 mcg
Vitamin E4 mg
Vitamin K1 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)5.3 mg
Folate299 mcg
Choline1289 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 18. The excerpt below is the record exactly as published.
DELICATE PUDDING. The yolks of eight eggs, beaten very smooth and light, to these add eight level tablespoonfuls of sifted flour, beat thoroughly, add gradually one quart milk, beating all the time to keep smooth, a little salt
Cook this with the app: pantry check, scaling, and the assistant.