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Frozen Pudding

Name: Frozen Pudding
Yield: 10 servings
Ingredients: Heat one pint milk; one and one-half cups sugar; two eggs; two tablespoons flour; one quart cream; one-half pound candied fruit

From The New century cook book, 1899

Serves 10

Recipe by Miss A. Poole.

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

560Calories

5 gProtein

56 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein5 g

Carbohydrates56 g

Fiber0.4 g

Sugars51 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol140 mg

Sodium75 mg

Potassium193 mg

Calcium128 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus125 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate7.2 mcg

Choline39 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.

Frozen Pudding. Heat one pint milk. When boiling add the following mix- ture: One and one-half cups sugar, two eggs, two tablespoons flour, well mixed, stir into the milk, cook like custard. When cold add one quart cream, one-half pound candied fruit

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