vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
566Calories
23 gProtein
74 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein23 g
Carbohydrates74 g
Fiber0.1 g
Sugars66 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium267 mg
Potassium627 mg
Calcium456 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus527 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline352 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 251. The excerpt below is the record exactly as published.
DELMONICO PUDDING.— Mix 3 tablespoons corn=starch with a little cold milk, stir it into 4 cups milk, and add 6 tablespoons sugar and 5 yolks of eggs beaten together; boil 4 or 5 minutes, pour it in a pudding dish, and bake 30 minutes. Beat 6 ^tablespoons sugar and the whites of the eggs
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