Frozen Pudding

Name: Frozen Pudding
Ingredients: One generous pint milk; two cups granulated sugar; scant one-half cup flour; two eggs; two tablespoons gelatine; one quart cream; one pound French candied fruit; four tablespoons wine

From Choice recipes, 1900

Take out beater, pack smoothly and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out cream and serve with whipped cream heaped around it.

Presented as published in 1900. 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

6991Calories

70 gProtein

885 gCarbs

361 gFat

Full nutrition (34 nutrients)

Calories6991 kcal

Protein70 g

Carbohydrates885 g

Fiber7.3 g

Sugars792 g

Total Fat361 g

Saturated Fat203 g

Monounsaturated Fat76 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol1395 mg

Sodium1005 mg

Potassium2185 mg

Calcium1340 mg

Iron6.6 mg

Magnesium172 mg

Phosphorus1333 mg

Zinc6.2 mg

Copper0.7 mg

Manganese1.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E1.5 mg

Vitamin K24 mcg

Vitamin B60.8 mg

Vitamin B123.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)5.5 mg

Folate153 mcg

Choline400 mg

Caffeine0 mg

Water1185 g

As published

This recipe was extracted from Choice recipes (1900), page 14. The excerpt below is the record exactly as published.

FROZEN PUDDING— Mrs. Bryant One generous pint milk, two cups granulated sugar, scant one- half cup flour, two eggs, two tablespoons gelatine, one quart cream, one pound French candied fruit, four tablespoons wine

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