vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Pudding
From The new practical housekeeping, 1890
Serves 7
Can be made with layers of cake and fruit.
Presented as published in 1890. 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
798Calories
17 gProtein
104 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein17 g
Carbohydrates104 g
Fiber1.8 g
Sugars45 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol354 mg
Sodium211 mg
Potassium468 mg
Calcium199 mg
Iron4 mg
Magnesium34 mg
Phosphorus327 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C2.3 mg
Vitamin A206 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate82 mcg
Choline78 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 306. The excerpt below is the record exactly as published.
Frozen Pudding. — Put one pint milk in custard kettle, beat three eggs and teacup sugar together, and add, stirring all the while. Pour the hot custard on twenty-five dry lady fingers, add cup dried currants and let cool. When cold, add two tablespoons orange juice and pint cream
Cook this with the app: pantry check, scaling, and the assistant.