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Frozen Pudding

Name: Frozen Pudding
Yield: 10 servings
Ingredients: Two cups granulated sugar; two eggs; two tablespoons gelatine; one-half cup flour; one quart cream; one pint milk; three-fourths pounds candied fruit; one spoon vanilla

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

Presented as published in 1907. 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

659Calories

7 gProtein

79 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein6.9 g

Carbohydrates79 g

Fiber0.5 g

Sugars70 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol140 mg

Sodium89 mg

Potassium207 mg

Calcium132 mg

Iron0.6 mg

Magnesium16 mg

Phosphorus132 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline39 mg

Caffeine0 mg

Water112 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 107. The excerpt below is the record exactly as published.

FROZEN PUDDING. Mrs. L. Marks. Two cups granulated sugar, two eggs, two table- spoons gelatine, one-half cup flour, one quart cream, one pint milk, three-fourths pounds candied fruit, one spoon vanilla

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