vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Delight Pudding
From Delta Gamma cook book, 1922
Serves 8
Serve with whipped cream, or not as preferred.
Presented as published in 1922. 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
508Calories
6 gProtein
62 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein5.8 g
Carbohydrates62 g
Fiber1.9 g
Sugars47 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol60 mg
Sodium62 mg
Potassium165 mg
Calcium81 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.9 mcg
Choline8 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 88. The excerpt below is the record exactly as published.
Delight Pudding Soak one tablespoon Knox's powdered gelatine in one-fourth cup cold water for five minutes, dissolve it in one-fourth cup boiling water and add one cup sugar. When cooled to thick syrup, add one pint heavy cream, beaten stiff, one-half dozen rolled macaroons, one dozen marshmallows, a few candied cherries, cut up, and one- fourth pound chopped blanched almonds. Flavor with vanilla or sherry.
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