vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Pudding
From The complete cook book, 1900
Serves 16
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
552Calories
16 gProtein
47 gCarbs
37 gFat
Full nutrition (35 nutrients)
Calories552 kcal
Protein16 g
Carbohydrates47 g
Fiber9 g
Sugars34 g
Total Fat37 g
Saturated Fat3.1 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol46 mg
Sodium5.1 mg
Potassium566 mg
Calcium202 mg
Iron2.9 mg
Magnesium194 mg
Phosphorus364 mg
Zinc2.3 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C6.5 mg
Vitamin A17 mcg
Vitamin E18 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate38 mcg
Choline72 mg
Caffeine0 mg
Alcohol0.5 g
Water42 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 113. The excerpt below is the record exactly as published.
FROZEN PUDDING. Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wineglasses of wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs ; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boil- ing, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wineglass of brandy
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