vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Pudding
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
655Calories
6 gProtein
86 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories655 kcal
Protein6.3 g
Carbohydrates86 g
Fiber0.5 g
Sugars84 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol79 mg
Sodium103 mg
Potassium305 mg
Calcium230 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus190 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline28 mg
Caffeine0 mg
Alcohol9.3 g
Water192 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 115. The excerpt below is the record exactly as published.
Frozen Pudding. 214 cups milk. Cup heavy cream. 1 cup sugar. % cup rum. A little salt. 1 cup candied fruit. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.