French Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1063Calories
32 gProtein
167 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1063 kcal
Protein32 g
Carbohydrates167 g
Fiber0.2 g
Sugars147 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium1465 mg
Calcium1200 mg
Iron0.2 mg
Magnesium117 mg
Phosphorus988 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 68. The excerpt below is the record exactly as published.
FRENCH PUDDING. One quart of milk, three tablespoons of cc yolks of four eggs, half cup sugar and a little salt
Cook this with the app: pantry check, scaling, and the assistant.