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Gold Pudding
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
481Calories
13 gProtein
108 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein13 g
Carbohydrates108 g
Fiber5.3 g
Sugars102 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium84 mg
Calcium78 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.5 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline9.1 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.
Gold Pudding. Soak 1 box of gelatine in 1 cup of cold water, beat the yolk of 1 egg and add 1 cup granulated sugar, and pour over this 1 pint of hot cream. Cook in double boiler until it thickens, then add the gelatine, flavored with grated rind of 1 lemon. Line a glass bowl with almond macaroons and lady fingers that have been soaked 1 hour in rum. Put alternate layers of cake, candied cherries, apri- cots and raisins
Cook this with the app: pantry check, scaling, and the assistant.