Empress Pudding
From Royal cook book, 1930
Serve with Fig and Sherry Sauce (page 32). Makes 1 large pudding.
Presented as published in 1930. 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
2326Calories
27 gProtein
314 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories2326 kcal
Protein27 g
Carbohydrates314 g
Fiber0.1 g
Sugars165 g
Total Fat112 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1068 mg
Potassium612 mg
Calcium858 mg
Iron3.2 mg
Magnesium86 mg
Phosphorus1199 mg
Zinc2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate0.1 mcg
Choline23 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 34. The excerpt below is the record exactly as published.
Empress Pudding 1g cup shortening 34 cup sugar 2 egg whites 11% cups pastry flour 2 teaspoons Royal Baking Powder Y% teaspoon salt 4g teaspoon vanilla extrac ¥% cup mi 4% teaspoon each cinnamon and nutmeg 4 tablespoon molasses
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