Easter Pudding
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1028Calories
57 gProtein
86 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein57 g
Carbohydrates86 g
Fiber0.1 g
Sugars72 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium2989 mg
Potassium1740 mg
Calcium1313 mg
Iron3.6 mg
Magnesium141 mg
Phosphorus1383 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 61. The excerpt below is the record exactly as published.
Easter Pudding. I quart milk 2 tablespoons com starch 4 eggs I even teaspoon salt Place the milk in double boiler, when it boils stir in two tablespoons of corn starch, wet in a little cold milk, the well beaten yolks.of four eggs and stir con- stantly for five minutes. Remove from the fire, add a little salt, and the well beaten whites, stir briskly for two minutes and pour it in a buttered pudding dish (fit for the table). Spread a layer of jam or jelly on top and then a meringue made of the whites of The Queen Cook Book 159 two eggs and three tablespoons of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.