Hungarian Noodle Pudding

Name: Hungarian Noodle Pudding
Ingredients: Boil finely cut noodles; in salted water; drain and mix with the yolks of s eggs; ^ cup of raisins; sugar; cinuamon; and grated lemon peel to taste; Add the beaten whites; Line the pudding-dish with a rich pie-paste; pour over some melted butter

From 365 foreign dishes, 1908

Presented as published in 1908. 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

611Calories

19 gProtein

79 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories611 kcal

Protein19 g

Carbohydrates79 g

Fiber4.3 g

Sugars62 g

Total Fat27 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1102 mg

Sodium74 mg

Potassium815 mg

Calcium190 mg

Iron4.5 mg

Magnesium39 mg

Phosphorus491 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D5.5 mcg

Vitamin C2.2 mg

Vitamin A389 mcg

Vitamin E2.7 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate154 mcg

Choline847 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.

Hungarian Noodle Pudding. Boil finely cut noodles in salted water; drain and mix with the yolks of s eggs, ^ cup of raisins, sugar, cinuamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding-dish with a rich pie-paste. Fill with the noodles and pour over some melted butter

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