vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Florentine Pudding
From The Ideal cook book, 1899
Serves 2
Can be eaten with cream, but is very nice without.
Presented as published in 1899. 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
481Calories
25 gProtein
43 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein25 g
Carbohydrates43 g
Fiber0.1 g
Sugars33 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium293 mg
Potassium835 mg
Calcium642 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus642 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 107. The excerpt below is the record exactly as published.
tablespoonfuls of corn starch, 3 pts, of milk. Dissolve the corn starch in a little cold milk, and add one cupful of sugar and the yolks of the eggs.beaten. Boil three pints of milk and add the other ingredients while boiling ; re- move from the fire when it becomes quite thick ; flavor with vanilla and pour into a baking dish; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding, and place it in the oven and Jet brown slightly. 649. Sauce (for Velvet Pudding)—Ingredients—Yolks of 2 eggs, 1, cupful of sugar, 1 tablespoonful of butter, 1 cup of milk, PastRY AND PuppiNcs. 189 Well beat the yolks, sugar and butter; add to the milk (boiling), and set on the stove till it comes to boiling heat ; - flavor with vanilla. 650. Florentine Pudding —Ingredients—1 qt. of milk, 3 tahle- spoonfuls of corn starch dissolved in a little cold milk, 3 eggs, %4 a teacupful of sugar, flavoring
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