Egg Pudding
From The National home cook book, 1900
Serve with whipped cream.
Presented as published in 1900. 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
1309Calories
92 gProtein
65 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories1309 kcal
Protein92 g
Carbohydrates65 g
Fiber0 g
Sugars64 g
Total Fat73 g
Saturated Fat28 g
Monounsaturated Fat25 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol2290 mg
Sodium1047 mg
Potassium1567 mg
Calcium943 mg
Iron11 mg
Magnesium133 mg
Phosphorus1681 mg
Zinc9.8 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A1116 mcg
Vitamin E6.5 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B128 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)1 mg
Folate282 mcg
Choline1851 mg
Caffeine0 mg
Water1125 g
As published
This recipe was extracted from The National home cook book (1900), page 28. The excerpt below is the record exactly as published.
cup cold water for five minutes. Heat two cups milk, — add gelatin; when dissolved sweeten with three tablespoons » Sugar, flavor with vanilla. Wash one dozen large eggs
Cook this with the app: pantry check, scaling, and the assistant.