vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream Pudding
From Kentucky receipt book, 1903
Serves 8
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
607Calories
4 gProtein
45 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein4.1 g
Carbohydrates45 g
Fiber1.4 g
Sugars30 g
Total Fat45 g
Saturated Fat26 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol141 mg
Sodium81 mg
Potassium246 mg
Calcium88 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.1 mcg
Choline2.5 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 172. The excerpt below is the record exactly as published.
Ice Cream Pudding. One quart of cream, 1% tumblers granulated sugar, 1 cup candied cherries, ^ cup of citron, ^ cup raisins, 3 macaroons and 3 lady fingers. Chop fruit finely, pulverize macaroons and lady fingers, over the latter pour % cup of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.