Florentine Pudding
From The universal cookery book, 1887
Can be eaten with cream, or is good enough without. For a change you can bake in cups.
Presented as published in 1887. 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
1290Calories
51 gProtein
171 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1290 kcal
Protein51 g
Carbohydrates171 g
Fiber0.2 g
Sugars148 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium587 mg
Potassium1672 mg
Calcium1284 mg
Iron2.8 mg
Magnesium135 mg
Phosphorus1285 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 67. The excerpt below is the record exactly as published.
Florentine Pudding. “ Put a quart of milk into your pan, let it come to a boil ; mix smoothly three tablespoonfuls of corn- starch and a little cold milk ; add the yolks of three eggs beaten, half a teacup of sugar
Cook this with the app: pantry check, scaling, and the assistant.