vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
625Calories
18 gProtein
85 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein18 g
Carbohydrates85 g
Fiber0 g
Sugars84 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol535 mg
Sodium147 mg
Potassium553 mg
Calcium467 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus512 mg
Zinc2.4 mg
Copper0 mg
Manganese0 mg
Vitamin D5.6 mcg
Vitamin C0 mg
Vitamin A292 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate66 mcg
Choline431 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 46. The excerpt below is the record exactly as published.
DELMONICO PUDDING. Make a rich custard of 1 quart of milk and yolks of 8 eggs, 1 cup of sugar and spoon of vanilla ; take the whites and beat very stiff, adding a little sugar and vanilla ; put this over the custard and put in oven for a few minutes until light brown. Whipped cream
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