Frozen Pudding

Name: Frozen Pudding
Ingredients: one-half quart stale cake cut in small pieces; one quart cream; one-half glass sherry; one-half cup assorted fruit cut in pieces

From Dainty recipes, 1950

Presented as published in 1950. 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

4457Calories

29 gProtein

213 gCarbs

375 gFat

Full nutrition (34 nutrients)

Calories4457 kcal

Protein29 g

Carbohydrates213 g

Fiber8.3 g

Sugars106 g

Total Fat375 g

Saturated Fat204 g

Monounsaturated Fat91 g

Polyunsaturated Fat4.7 g

Omega-30.5 g

Cholesterol965 mg

Sodium1068 mg

Potassium1474 mg

Calcium905 mg

Iron9.7 mg

Magnesium164 mg

Phosphorus771 mg

Zinc5.3 mg

Copper0.9 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A40 mcg

Vitamin E5.1 mg

Vitamin K50 mcg

Vitamin B60.8 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate77 mcg

Choline54 mg

Caffeine16 mg

Water790 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 11. The excerpt below is the record exactly as published.

FROZEN PUDDING One-half quart stale cake cut in small pieces; one quart cream; one-half glass sherry; one-half cup assorted fruit cut in pieces

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