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
2556Calories
64 gProtein
314 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories2556 kcal
Protein64 g
Carbohydrates314 g
Fiber23 g
Sugars264 g
Total Fat125 g
Saturated Fat83 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol117 mg
Sodium421 mg
Potassium2387 mg
Calcium1258 mg
Iron6.1 mg
Magnesium196 mg
Phosphorus1250 mg
Zinc6.6 mg
Copper1 mg
Manganese3.3 mg
Vitamin D9.4 mcg
Vitamin C60 mg
Vitamin A313 mcg
Vitamin E5 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)2.3 mg
Folate68 mcg
Choline205 mg
Caffeine0 mg
Water1193 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 of the milk, salt and sugar on the stove and It dissolve the corn starch in the rest of the milk the milk, and while boiling add the yolks. F. vanilla. Fbostisg. — Whites of four eggs beaten to a t half a cup of sugar; flavor with lemon; spread pudding, and pUt it into the oven to brown, savii of the frosting to moisten the top; then put on j coanut to give it the appearance of snow-flake
Cook this with the app: pantry check, scaling, and the assistant.