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Diplomatic Pudding
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
61Calories
0 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein0.1 g
Carbohydrates12 g
Fiber0.2 g
Sugars8.1 g
Total Fat1.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium6.2 mg
Potassium17 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline1.7 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 83. The excerpt below is the record exactly as published.
Diplomatic Pudding Line a mold with lemon jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with lemon jelly. When jelly is hard, remove, mold and fill with any flavored Bavarian cream
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