Frozen Pudding

Name: Frozen Pudding
Ingredients: one and a half quarts milk; three cups sugar; eight eggs; one large tablespoonful flour; one quart cream; two ounces N. EK. rum; flavoring

From Popular cook book, 1899

Presented as published in 1899. 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

7145Calories

118 gProtein

713 gCarbs

420 gFat

Full nutrition (35 nutrients)

Calories7145 kcal

Protein118 g

Carbohydrates713 g

Fiber0 g

Sugars674 g

Total Fat420 g

Saturated Fat231 g

Monounsaturated Fat93 g

Polyunsaturated Fat9.2 g

Omega-30.3 g

Cholesterol2628 mg

Sodium1323 mg

Potassium3677 mg

Calcium2603 mg

Iron7.8 mg

Magnesium282 mg

Phosphorus2813 mg

Zinc14 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D22 mcg

Vitamin C0 mg

Vitamin A1108 mcg

Vitamin E4.9 mg

Vitamin K24 mcg

Vitamin B61.9 mg

Vitamin B1211 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)3.9 mg

Niacin (B3)2.9 mg

Folate201 mcg

Choline1436 mg

Caffeine0 mg

Alcohol19 g

Water2176 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 17. The excerpt below is the record exactly as published.

FROZEN PUDDING. Make a boiled custard, one and a half quarts milk, three cups sugar, eight eggs, one large tablespoonful [ 62 ] flour, one quart cream flavored with vanilla and two ounces N. EK. rum; put the millz on to boil, mix the sugar and the flour, beat very light with eggs and add to hot milk, let it cook until it thickens; cool and add the cream and flavoring

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