vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From The household (of the Detroit free press), 1886
Serves 3
To be eaten cold with cream.
Presented as published in 1886. 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
476Calories
19 gProtein
63 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein19 g
Carbohydrates63 g
Fiber0.1 g
Sugars54 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium580 mg
Calcium438 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus462 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 462. The excerpt below is the record exactly as published.
DELMONICO PUDDING. One quart of milk, four tablespoonfuls of corn starch, four eggs, nine tablespoonfuls of sugar with flavoring to the taste
Cook this with the app: pantry check, scaling, and the assistant.