vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Holiday Pudding
From The national course in home economics, 1917
Serves 8
Sauce: Beat together two yolks of eggs, cornstarch, pulverized sugar, rum, and cream till thick enough and warm, but don't boil. This recipe is attributed to H. F. L.
Presented as published in 1917. 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
607Calories
39 gProtein
39 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein39 g
Carbohydrates39 g
Fiber2.9 g
Sugars17 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol1062 mg
Sodium466 mg
Potassium691 mg
Calcium252 mg
Iron5.7 mg
Magnesium53 mg
Phosphorus650 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C11 mg
Vitamin A475 mcg
Vitamin E3.1 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate136 mcg
Choline846 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 187. The excerpt below is the record exactly as published.
HOLIDAY PUDDING. Six ounces of malaga raisins, two ounces of orange peel, one-quarter of a pound of macaroons, five pounds of eggs, one tablespoonful of corn- starch, two cupfuls of milk, one teaspoonful of vanilla, four tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.