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ICE PUDDING

Name: ICE PUDDING
Yield: 16 servings
Ingredients: four pounds of macaroons; one-fourth of a pound of sponge-cake; one-fourth of a pound of sugar; a quart of milk; four eggs; a pint of whipped cream

From The new Kentucky home cook book, 1884

Serves 16

Mrs. Laura Dimmitt

Presented as published in 1884. 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

679Calories

8 gProtein

83 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories679 kcal

Protein7.9 g

Carbohydrates83 g

Fiber5.8 g

Sugars64 g

Total Fat35 g

Saturated Fat28 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol76 mg

Sodium317 mg

Potassium291 mg

Calcium117 mg

Iron1.2 mg

Magnesium45 mg

Phosphorus189 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E0.6 mg

Vitamin K1.8 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate10 mcg

Choline63 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 153. The excerpt below is the record exactly as published.

ICE PUDDING. Take four pounds of macaroons, one-fourth of a pound of sponge-cake, one-fourth of a pound of sugar. Make a custard of a quart of milk and four eggs. Soak the above in the cus- tard. Place it in the freezer, stir until partially congealed, then add a pint of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.