vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Iced Pudding
From The household (of the Detroit free press), 1886
Serves 4
Garnish with fruit compote.
Presented as published in 1886. 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
847Calories
21 gProtein
108 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein21 g
Carbohydrates108 g
Fiber8.9 g
Sugars97 g
Total Fat41 g
Saturated Fat6.1 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol22 mg
Sodium71 mg
Potassium795 mg
Calcium416 mg
Iron2.7 mg
Magnesium213 mg
Phosphorus525 mg
Zinc3 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.8 mg
Folate31 mcg
Choline69 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 464. The excerpt below is the record exactly as published.
ICED PUDDING. Half-pound of sweet almonds, two ounces of bitter almonds, three- fourths of a pound of sugar, eight eggs, one and a half pints of milk
Cook this with the app: pantry check, scaling, and the assistant.