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Delicious Cream Pudding
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
355Calories
6 gProtein
53 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein5.5 g
Carbohydrates53 g
Fiber0 g
Sugars50 g
Total Fat16 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol174 mg
Sodium60 mg
Potassium84 mg
Calcium40 mg
Iron0.8 mg
Magnesium6.9 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline110 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.
DELICIOUS CREAM PUDDING Mrs. James E. Clay 6 eggs, 1 tablespoon butter, 1 large cup of cream, 1 full pint of sugar, 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.