vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Pudding
From The Twin-city housewife, 1920
Serves 16
Presented as published in 1920. 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
466Calories
6 gProtein
49 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein5.8 g
Carbohydrates49 g
Fiber2.2 g
Sugars41 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol95 mg
Sodium30 mg
Potassium277 mg
Calcium92 mg
Iron1 mg
Magnesium49 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A16 mcg
Vitamin E3.8 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline36 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Frozen Pudding One-third of a pound each of raisins, currants and citron, stoned and cut fine, half a pound of blanched almonds, pounded to a paste; soak all in two wineglasses of wine all night. Make a syrup of one pint of water and one pound of sugar. When it comes to a boil put in the fruit and wine and let boil several minutes. Make a custard of two quarts of sweet milk, yolks of three eggs and half cup of sugar. When both are cool mix together. Just before freezing add a quart of rich cream
Cook this with the app: pantry check, scaling, and the assistant.