vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Pudding
From The Times cook book, no. 2, 1905
Serves 7
Any fruit can be used.
Presented as published in 1905. 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
772Calories
8 gProtein
70 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein8.1 g
Carbohydrates70 g
Fiber0 g
Sugars65 g
Total Fat52 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol297 mg
Sodium91 mg
Potassium192 mg
Calcium109 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus161 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline126 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 108. The excerpt below is the record exactly as published.
FROZEN PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Beat the yolks of six eggs until very light, boil together a pint of water and a pound of sugar for five minutes, add the yolks of the eggs; beat over the fire for just a mo- ment. Take from the fire and beat continu- ously until the mixture is cold; it should be thick, like sponge-cake batter; add a quart of cream and a teaspoon of vanilla, turn into a freezer and freeze until it is the consistency of soft snow. Have ready half a pint of chopped fruit
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