Frozen Lady Finger Pudding

Name: Frozen Lady Finger Pudding
Ingredients: three heaping tablespoons granulated sugar; yolks of six eggs; one pint of cream; one dozen lady fingers; dipped in sherry wine

From Council cook book, 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

2080Calories

26 gProtein

59 gCarbs

194 gFat

Full nutrition (33 nutrients)

Calories2080 kcal

Protein26 g

Carbohydrates59 g

Fiber0 g

Sugars38 g

Total Fat194 g

Saturated Fat105 g

Monounsaturated Fat46 g

Polyunsaturated Fat4.3 g

Cholesterol1584 mg

Sodium146 mg

Potassium566 mg

Calcium419 mg

Iron2.8 mg

Magnesium33 mg

Phosphorus665 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A389 mcg

Vitamin E2.6 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate149 mcg

Choline836 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from Council cook book (1908), page 37. The excerpt below is the record exactly as published.

Frozen Lady Finger Pudding. Beat three heaping tablespoons granulated sugar and yolks of six eggs to a froth. Add one pint of cream, then one dozen lady fingers dipped in sherry^: win

Cook this with the app: pantry check, scaling, and the assistant.