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Frozen Pudding

Name: Frozen Pudding
Yield: 12 servings
Ingredients: One generous pint of milk; two cups granulated sugar; half cup flour; two eggs; two tablespoons gelatine; one quart of cream; half pound candied cherries; four tablespoons sherry wine

From The Landmarks club cook book, 1903

Serves 12

This pudding can be enhanced with various fruits.

Presented as published in 1903. 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

525Calories

6 gProtein

59 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories525 kcal

Protein5.8 g

Carbohydrates59 g

Fiber0.3 g

Sugars51 g

Total Fat30 g

Saturated Fat17 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol116 mg

Sodium65 mg

Potassium171 mg

Calcium108 mg

Iron0.5 mg

Magnesium13 mg

Phosphorus110 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline33 mg

Caffeine0 mg

Water95 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 90. The excerpt below is the record exactly as published.

FROZEN PUDDING. One generous pint of milk, two cups granulated sugar, half cup flour, two eggs, two tablespoons gelatine, one quart of cream, half pound candied cherries, four tablespoons sherry wine

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