vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
595Calories
17 gProtein
99 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein17 g
Carbohydrates99 g
Fiber1.7 g
Sugars62 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium190 mg
Potassium802 mg
Calcium614 mg
Iron0.5 mg
Magnesium63 mg
Phosphorus505 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C27 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate5.5 mcg
Choline89 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Delmonico Pudding One quart of milk, three spoons cornstarch; mix the corn starch with a little of the milk, and stir just before it boils; boil from three to five minutes. Take six eggs, separate whites, beat the yolks, with six tablespoons sugar, and stir in. Flavor with lemon
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