vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Fruit Pudding No. 2

Name: Fruit Pudding No. 2
Yield: 6 servings
Ingredients: Line a bowl with thin slices of bread; one tablespoonful of gelatine; one-half cupful of cold water; two cupfuls of sweet milk; one cupful of sugar

From The century cook book, 1894

Serves 6

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

153Calories

1 gProtein

35 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories153 kcal

Protein1.4 g

Carbohydrates35 g

Fiber0.1 g

Sugars34 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium52 mg

Potassium7.6 mg

Calcium4.7 mg

Iron0.1 mg

Magnesium1.7 mg

Phosphorus4.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A11 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.1 mcg

Choline1.1 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.

Fruit Pudding No. 2. Line a bowl with thin slices of bread and fill with fruit; very ripe peaches are the best. Take one tablespoonful of gelatine and add one-half cupful of cold water; let soak for one-half hour, then add two cupfuls of sweet milk, one cupful of sugar

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