vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
463Calories
6 gProtein
41 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein5.8 g
Carbohydrates41 g
Fiber0 g
Sugars38 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol204 mg
Sodium64 mg
Potassium124 mg
Calcium67 mg
Iron0.6 mg
Magnesium8.9 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.
Frozen Pudding. 1 pint cream, whipped very stiff. 4 yolks of eggs. 54 lb. sugar. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.