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English Grape Pudding
From Delta Gamma cook book, 1922
Serves 5
Presented as published in 1922. 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
588Calories
12 gProtein
125 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein12 g
Carbohydrates125 g
Fiber2.7 g
Sugars84 g
Total Fat6.1 g
Saturated Fat2.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol86 mg
Sodium342 mg
Potassium462 mg
Calcium317 mg
Iron14 mg
Magnesium41 mg
Phosphorus211 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C3.9 mg
Vitamin A695 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate179 mcg
Choline94 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 79. The excerpt below is the record exactly as published.
English Grape Pudding Boil one quart grapes in one quart of water, strain, add one cup sugar and stir in one cup cream of wheat. Cook in double boiler fifteen minutes, remove from fire and whip in well beaten whites of two eggs. Pour in moulds to cool and serve with following sauce: heat one pint milk; add yolks of two eggs, well beaten with one-half cup sugar and two tablespoons cornstarch; add salt and vanilla
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