vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From Original White House Cookbook, 1887
Serves 2
A delicate and delicious pudding.
Presented as published in 1887. 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
674Calories
23 gProtein
87 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein23 g
Carbohydrates87 g
Fiber0.1 g
Sugars74 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol517 mg
Sodium207 mg
Potassium779 mg
Calcium655 mg
Iron1.2 mg
Magnesium61 mg
Phosphorus660 mg
Zinc3 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate62 mcg
Choline435 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 261. The excerpt below is the record exactly as published.
DELMONICO PUDDING. Three tablespoonfuls of cornstarch, the yolks of five eggs, six table- spoonfuls of sugar; beat the eggs light, then add the sugar and beat again till very light ; mix the cornstarch with a little cold milk ; mix all together and stir into one quart of milk just as it is about to boil, having added a little salt ; stir it until it has thickened well ; pour it into 26 386 DUMPLmaS ARB PUBBIRGS. a dish for the table and place it in the oven until it will bear icing ; place ov^er the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part) ; beat the whites to a stiff froth with two tablespoonfuls of white sugar
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