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Frozen Pudding
From Mary Jane's cook book, 1916
Serves 7
Mrs. H. B. C., East Boston.
Presented as published in 1916. 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
777Calories
8 gProtein
125 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein7.8 g
Carbohydrates125 g
Fiber1 g
Sugars120 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol161 mg
Sodium1503 mg
Potassium307 mg
Calcium193 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus191 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C15 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline84 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 73. The excerpt below is the record exactly as published.
FROZEN PUDDING. Candied cherries, 14 pound. Sugar, 3 cups. Candied pineapple, y± pound. Salt, a pinch. Medford rum, 1-3 cup. Eggs, 3. Flour, 1 teaspoon. Milk, 3 cups. Cream, 1 pint
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