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Frozen Pudding
From San Rafael cook book, 1906, 1906
Serves 6
Let stand for 4 hours before serving.
Presented as published in 1906. 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
315Calories
2 gProtein
11 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories315 kcal
Protein1.8 g
Carbohydrates11 g
Fiber0.3 g
Sugars7 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.1 g
Cholesterol80 mg
Sodium31 mg
Potassium85 mg
Calcium48 mg
Iron0.1 mg
Magnesium6.6 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 64. The excerpt below is the record exactly as published.
FROZEN PUDDING— Mrs. Sanderson, San Francisco. 1 pint cream, 1% doz. macaroons, 3 tablespoons powdered sugar, 2 tablespoons ground chocolate. Whip the cream, add the sugar and divide into three parts. To one portion add the chocolate which has been moistened with a very little water and stir until smooth. Add enough pink coloring to second portion to give a delicate pink. Flavor third portion with one teaspoon of vanilla.
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