Frozen Pudding

Name: Frozen Pudding
Ingredients: six eggs; one pound of sugar; one-half box of gelatine; one quart of new milk; one pound of raisins; one-half pound of citron; one fifteen-cent can of grated pineapple; one-half pound of shelled English walnuts; one-half pound of figs; one-half pint of sherry

From Trinity cook book, 1925

Presented as published in 1925. 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

5870Calories

82 gProtein

952 gCarbs

193 gFat

Full nutrition (34 nutrients)

Calories5870 kcal

Protein82 g

Carbohydrates952 g

Fiber39 g

Sugars835 g

Total Fat193 g

Saturated Fat32 g

Monounsaturated Fat29 g

Polyunsaturated Fat113 g

Omega-30.2 g

Cholesterol117 mg

Sodium516 mg

Potassium6551 mg

Calcium1783 mg

Iron15 mg

Magnesium662 mg

Phosphorus2310 mg

Zinc13 mg

Copper4.3 mg

Manganese8.7 mg

Vitamin D9.4 mcg

Vitamin C15 mg

Vitamin A328 mcg

Vitamin E1.3 mg

Vitamin K30 mcg

Vitamin B63.1 mg

Vitamin B125.3 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)8.7 mg

Folate36 mcg

Choline235 mg

Caffeine0 mg

Water1287 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.

FROZEN PUDDING Six eggs, one pound of sugar, one-half box of gelatine, one quart of new milk, one pound of raisins, one-half pound of citron, one fifteen-cent can of grated pineapple, one-half pound of shelled English walnuts, one-half pound of figs, one-half pint of sherry

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