Frozen Pudding

Name: Frozen Pudding
Ingredients: One cup sugar; one-quarter teaspoon salt; one-half teaspoon gelatine; one tablespoon vanilla; three cups milk; one cup cream; one-quarter pound walnuts; one-quarter pound figs; five or six yolks eggs

From Dainty recipes, 1950

Presented as published in 1950. 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

3330Calories

79 gProtein

281 gCarbs

211 gFat

Full nutrition (34 nutrients)

Calories3330 kcal

Protein79 g

Carbohydrates281 g

Fiber9.2 g

Sugars257 g

Total Fat211 g

Saturated Fat76 g

Monounsaturated Fat42 g

Polyunsaturated Fat62 g

Omega-30.2 g

Cholesterol1259 mg

Sodium1271 mg

Potassium2437 mg

Calcium1327 mg

Iron7.5 mg

Magnesium314 mg

Phosphorus1798 mg

Zinc10 mg

Copper1.7 mg

Manganese3.7 mg

Vitamin D12 mcg

Vitamin C2.3 mg

Vitamin A642 mcg

Vitamin E3.1 mg

Vitamin K14 mcg

Vitamin B61.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)3 mg

Folate125 mcg

Choline871 mg

Caffeine0 mg

Water1071 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.

FROZEN PUDDING One cup sugar; one-quarter teaspoon salt; one-half teaspoon gelatine; one tablespoon vanilla; three cups milk; one cup cream; one-quarter pound walnuts; one-quarter pound figs; five or six yolks eggs

Cook this with the app: pantry check, scaling, and the assistant.