Frozen Plum Pudding

Name: Frozen Plum Pudding
Ingredients: 1 pint milk; Yolks of 6 eggs; 1 tablespoon vanilla; 1 small can of pineapple; 1 fourth candied or preserved cherries; 1 pint of cream; 2 cups of sugar; 2 tablespoons chocolate; 3 bananas; juice of 1 orange

From The Federation cook book, 1910

Presented as published in 1910. 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

4426Calories

48 gProtein

581 gCarbs

220 gFat

Full nutrition (34 nutrients)

Calories4426 kcal

Protein48 g

Carbohydrates581 g

Fiber11 g

Sugars519 g

Total Fat220 g

Saturated Fat108 g

Monounsaturated Fat39 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol542 mg

Sodium326 mg

Potassium2941 mg

Calcium941 mg

Iron2.6 mg

Magnesium230 mg

Phosphorus909 mg

Zinc4.1 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D4.7 mcg

Vitamin C86 mg

Vitamin A167 mcg

Vitamin E6.5 mg

Vitamin K14 mcg

Vitamin B61.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.4 mg

Folate124 mcg

Choline123 mg

Caffeine7 mg

Water1197 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.

Frozen Plum Pudding 1 pint milk Yolks of 6 eggs 1 tablespoon vanilla 1 small can of pineapple 1 fourth candied or preserved cherries 1 pint of cream 2 cups of sugar 2 tablespoons chocolate 3 bananas juice of 1 orange

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