Ice Pudding
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
5929Calories
105 gProtein
874 gCarbs
258 gFat
Full nutrition (34 nutrients)
Calories5929 kcal
Protein105 g
Carbohydrates874 g
Fiber21 g
Sugars829 g
Total Fat258 g
Saturated Fat141 g
Monounsaturated Fat46 g
Polyunsaturated Fat33 g
Omega-30.2 g
Cholesterol1962 mg
Sodium1274 mg
Potassium2692 mg
Calcium1235 mg
Iron21 mg
Magnesium411 mg
Phosphorus2059 mg
Zinc18 mg
Copper2.9 mg
Manganese3 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A1072 mcg
Vitamin E18 mg
Vitamin K144 mcg
Vitamin B61 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4 mg
Niacin (B3)3 mg
Folate301 mcg
Choline1916 mg
Caffeine88 mg
Water433 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.
Ice Pudding*. Beat ten yolks of eggs with ten ounces of fine sugar. Mix with them a pint and a half of cream and milk, equally DOMESTIC COOKERY. 95 mixed. Place them in a jug; put the jug in a pan of boil- ing water; stir carefully till thick. Allow it to get quite cold. Pour it into a tin, and freeze until it is as stiff as thick batter, and it begins to get lumpy; then add six ounces of crystallised fruit
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