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Ice Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
Use two dozen macaroons. Serves twelve people.
Presented as published in 1907. 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
149Calories
6 gProtein
26 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein5.8 g
Carbohydrates26 g
Fiber1.9 g
Sugars23 g
Total Fat3.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium178 mg
Calcium48 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C41 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline104 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 107. The excerpt below is the record exactly as published.
ICE PUDDING. Mrs. A. B. Seaman, Denver, Col. Put one-half box of Cox's gelatine to soak in enough water to dissolve. Separate eight eggs, beat the yolks very light with a cup of granulated sugar. Add the juice of two lemons and four oranges
Cook this with the app: pantry check, scaling, and the assistant.