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Delicate Pudding
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
734Calories
20 gProtein
135 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein20 g
Carbohydrates135 g
Fiber3 g
Sugars103 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium5077 mg
Potassium352 mg
Calcium123 mg
Iron3.4 mg
Magnesium30 mg
Phosphorus317 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline446 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 82. The excerpt below is the record exactly as published.
DELICATE PUDDING 114 cups water 3 tablespoons cornstarch 1/2 cup sugar 3 egg whites V2 saltspoon salt Juice and rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.