Delmonico Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1253Calories
57 gProtein
144 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1253 kcal
Protein57 g
Carbohydrates144 g
Fiber0.2 g
Sugars123 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium657 mg
Potassium1740 mg
Calcium1312 mg
Iron3.7 mg
Magnesium141 mg
Phosphorus1384 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1013 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 39. The excerpt below is the record exactly as published.
Delmonico Pudding. Supper.— Hominy Croquettes with Maple Syrup. Thin Bread and butter. Cake. Chocolate. Delmonico Pudding. — One quart of milk, three tablespoonfuls corn starch mixed with a little cold milk, the yolks of four eggs beaten with six tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.