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Frozen Pudding
From Atlanta women's club cook book, 1921
Serves 11
Presented as published in 1921. 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
767Calories
12 gProtein
82 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein12 g
Carbohydrates82 g
Fiber1.1 g
Sugars67 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol171 mg
Sodium120 mg
Potassium384 mg
Calcium242 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus259 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C2.6 mg
Vitamin A72 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline81 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 97. The excerpt below is the record exactly as published.
FROZEN PUDDING. 11/2 qts. milk. 4 eggs. 2 cups sugar. V2 cup flour. 1 envelope gelatine. 1 cup strawberry preserves. 1 cup crystallized fruit. 1 cup pecans. 1 qt. cream
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