vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
555Calories
17 gProtein
89 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein17 g
Carbohydrates89 g
Fiber0.1 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium196 mg
Potassium558 mg
Calcium428 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus428 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 107. The excerpt below is the record exactly as published.
Delmonico Pudding. — One quart milk, put on stove in pan, one cup sugar dissolved in milk, yolks three eggs, three table- spoons corn starch dissolved in mi
Cook this with the app: pantry check, scaling, and the assistant.