Frozen Pudding
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
3919Calories
50 gProtein
545 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories3919 kcal
Protein50 g
Carbohydrates545 g
Fiber27 g
Sugars478 g
Total Fat189 g
Saturated Fat107 g
Monounsaturated Fat40 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol727 mg
Sodium425 mg
Potassium4153 mg
Calcium1174 mg
Iron6.8 mg
Magnesium264 mg
Phosphorus1170 mg
Zinc5.2 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D5.7 mcg
Vitamin C9.4 mg
Vitamin A252 mcg
Vitamin E1.3 mg
Vitamin K33 mcg
Vitamin B61.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.1 mg
Folate77 mcg
Choline278 mg
Caffeine0 mg
Water978 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 18. The excerpt below is the record exactly as published.
Frozen Pudding. One pint milk, one pint cream, one tablespoon gelatine, one egg, one heaping cup sugar, one cup figs, one cup raisins, one cup dates
Cook this with the app: pantry check, scaling, and the assistant.