Frozen Pudding
From Raleigh recipe book, 1925
This serves six people.
Presented as published in 1925. 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
2971Calories
34 gProtein
346 gCarbs
171 gFat
Full nutrition (33 nutrients)
Calories2971 kcal
Protein34 g
Carbohydrates346 g
Fiber26 g
Sugars302 g
Total Fat171 g
Saturated Fat96 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.6 g
Cholesterol525 mg
Sodium133 mg
Potassium2610 mg
Calcium725 mg
Iron3.7 mg
Magnesium151 mg
Phosphorus555 mg
Zinc4 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A119 mcg
Vitamin E2.1 mg
Vitamin K11 mcg
Vitamin B61.2 mg
Vitamin B124.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate332 mcg
Choline91 mg
Caffeine0 mg
Water1254 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 30. The excerpt below is the record exactly as published.
FROZEN PUDDING 6 oranges % cup walnut meats 1 cup sugar Cream and nuts for top 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.