vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Lady Finger Pudding
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
421Calories
7 gProtein
31 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein7.2 g
Carbohydrates31 g
Fiber0.4 g
Sugars5 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.1 g
Cholesterol281 mg
Sodium75 mg
Potassium142 mg
Calcium72 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A111 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate48 mcg
Choline106 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 142. The excerpt below is the record exactly as published.
FROZEN LADY FINGER PUDDING Beat together three heaping tablespoons of granulated sugar and the yolks of six eggs. When beaten to a froth, beat in one pint of cream, and add a dozen lady fingers cut in pieces half an inch long and sprinkled with or dipped rapidly in some wine like sherry
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