Ice Pudding
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
3132Calories
100 gProtein
196 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories3132 kcal
Protein100 g
Carbohydrates196 g
Fiber19 g
Sugars141 g
Total Fat221 g
Saturated Fat69 g
Monounsaturated Fat58 g
Polyunsaturated Fat17 g
Omega-30.2 g
Cholesterol1416 mg
Sodium661 mg
Potassium3072 mg
Calcium1273 mg
Iron12 mg
Magnesium463 mg
Phosphorus2196 mg
Zinc12 mg
Copper2.3 mg
Manganese3.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A636 mcg
Vitamin E25 mg
Vitamin K6.5 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3 mg
Niacin (B3)4 mg
Folate178 mcg
Choline1013 mg
Caffeine0 mg
Water802 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 62. The excerpt below is the record exactly as published.
ICE PUDDING. INGREDIENTS. Volks of 6 eggs, 1 white | 4 oz. of pistachio, nuts 4 ozs. of sugar ! 1 pint of milk 0 ozs. of dried or fresh fruit, j ^ pint of thick cream such as apricots, angelica, j 3 ozs. of sweet almonds strawberries, pine apple | 4 pint of brandy or champagne
Cook this with the app: pantry check, scaling, and the assistant.