French Strawberry Pudding
From 365 foreign dishes, 1908
Presented as published in 1908. 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
239Calories
11 gProtein
4 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories239 kcal
Protein11 g
Carbohydrates4.5 g
Fiber0 g
Sugars1.8 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium33 mg
Potassium110 mg
Calcium91 mg
Iron1.9 mg
Magnesium6.2 mg
Phosphorus270 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C11 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.
French Strawberry Pudding. Dip enough macaroons in wine to line the pudding-dish; cover with sweetened Straw- berries. Beat the yolks of 4 eggs with sugar and flavor with vanilla ; pour over the straw- berries ; put in the oven to bake. Beat the whites to a sdff froth with some pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.