Iced Pudding
From My mother's cook book, 1902
Pack the mould in ice for one hour before serving.
Presented as published in 1902. 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
3922Calories
95 gProtein
458 gCarbs
195 gFat
Full nutrition (34 nutrients)
Calories3922 kcal
Protein95 g
Carbohydrates458 g
Fiber2.7 g
Sugars440 g
Total Fat195 g
Saturated Fat97 g
Monounsaturated Fat50 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol2638 mg
Sodium1233 mg
Potassium1818 mg
Calcium1034 mg
Iron11 mg
Magnesium144 mg
Phosphorus1766 mg
Zinc10 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A1079 mcg
Vitamin E6.6 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B127.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)1 mg
Folate282 mcg
Choline1833 mg
Caffeine0 mg
Water1012 g
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.
ICED PUDDING. \tii^ of sugar, one and one-half gills of boiling water, one gill of sherry, one-half saltspoonful of grated nutmeg. Beat the sugar and butter to a cream in a bowl, pour over these the boiling water, stirring meantime, place the mixture into a saucepan and stir all over the fire until very hot, not however, allowing it to boil. Add the sherry and nutmeg, and the sauce may at once be poured around the pudding with which it .s to be served. ICES, CREAMS AND JELLIES. ICES. loed Pudding. — Three gills of milk, three gills of cream, yolks of twelve eggs, ten ounces of sugar, six ounces of crystalized fruits, one small wine-glassful of brandy, one small wine-glassful of curacoa
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