vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Diplomate Pudding
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
632Calories
23 gProtein
92 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein23 g
Carbohydrates92 g
Fiber0 g
Sugars92 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
Calcium457 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus526 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 59. The excerpt below is the record exactly as published.
Diplomate pudding. Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoon- ful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar
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