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FROZEN PUDDING
From The new Kentucky home cook book, 1884
Serves 10
Mrs. Saelie Thomas
Presented as published in 1884. 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
548Calories
8 gProtein
30 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein7.8 g
Carbohydrates30 g
Fiber3.5 g
Sugars15 g
Total Fat45 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol96 mg
Sodium26 mg
Potassium499 mg
Calcium142 mg
Iron1.6 mg
Magnesium78 mg
Phosphorus203 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate1.2 mcg
Choline2.6 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 153. The excerpt below is the record exactly as published.
FROZEN PUDDING. Make a good custard ; add to it one tumblerful of straw- berry or cherry preserves, one-half pound of raisins chopped fine, one-half pound of currants, and one-half pound of al- monds blanched and powdered. Put this to freeze, and add one quart of rich cream
Cook this with the app: pantry check, scaling, and the assistant.