Delmonico Pudding
From Popular cook book, 1899
Presented as published in 1899. 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
1276Calories
63 gProtein
131 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories1276 kcal
Protein63 g
Carbohydrates131 g
Fiber0.2 g
Sugars111 g
Total Fat55 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol1047 mg
Sodium728 mg
Potassium1809 mg
Calcium1340 mg
Iron4.5 mg
Magnesium147 mg
Phosphorus1483 mg
Zinc7.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A712 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.2 mg
Folate118 mcg
Choline909 mg
Caffeine0 mg
Water1051 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 17. The excerpt below is the record exactly as published.
DELMONICO PUDDING. One quart of milk, five eggs, five tablespoonfuls sugar, a pinch of salt; boil the milk, leaving a small quantity to mix three tablespoonfuls of corn starch; beat the yolks of eggs and sugar together, and mix corn starch with it, and pour into milk just before it begins to boil, stir rapidly, until the corn starch is thoroughly done, pout into a dish, flavor to taste
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