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Ice Pudding, An Economical
From Recipes for the million, 1891
Serves 2
Serve in a mould or ice-pails.
Presented as published in 1891. 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
684Calories
30 gProtein
91 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein30 g
Carbohydrates91 g
Fiber1.7 g
Sugars55 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium309 mg
Potassium628 mg
Calcium406 mg
Iron2.9 mg
Magnesium59 mg
Phosphorus585 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D5.3 mcg
Vitamin C18 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate79 mcg
Choline486 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 106. The excerpt below is the record exactly as published.
ICE PUDDING, An Economical. — Moisten three ounces of rice flour with milk and pour on a pint of boiling milk ; pour it into a saucepan, and stir till it boils. Beat up the yolks of six eggs with three ounces of pounded white sugar. Pour the boiling rice and milk amongst the eggs, stirring all the time. When cold, beat up the whites of the eggs to a stiff froth, and add an ounce of citron peel, chopped very fine. Mix all together, add any flavouring liked
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