FROZEN PUDDING
From The Common sense recipe book, 1898
Let stand for an hour or two before serving.
Presented as published in 1898. 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
5121Calories
66 gProtein
360 gCarbs
374 gFat
Full nutrition (35 nutrients)
Calories5121 kcal
Protein66 g
Carbohydrates360 g
Fiber0 g
Sugars325 g
Total Fat374 g
Saturated Fat208 g
Monounsaturated Fat81 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol1953 mg
Sodium737 mg
Potassium1991 mg
Calcium1316 mg
Iron4.5 mg
Magnesium145 mg
Phosphorus1523 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A556 mcg
Vitamin E2.9 mg
Vitamin K23 mcg
Vitamin B61 mg
Vitamin B124.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.3 mg
Folate118 mcg
Choline822 mg
Caffeine0 mg
Alcohol14 g
Water1192 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 67. The excerpt below is the record exactly as published.
frozen pudding that will melt in your mouth without cooking; First, put to soak over night an individual oatmeal dish of seedless raisins, candied cherries and grated pineapple, or any fruit or nuts you may choose, with Jamaica rum or brandy to cover same. For the cream mix one quart of rich cream, one pint of milk and one and one-half coffee cups of granulated sugar until all the sugar is dissolved, then add five eggs well beaten. Put into can, and when almost frozen add the fruit and three tablespoons of brandy and two tablespoons of Jamaica tum
Cook this with the app: pantry check, scaling, and the assistant.