vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Pudding
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
570Calories
19 gProtein
55 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein19 g
Carbohydrates55 g
Fiber0.4 g
Sugars51 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol420 mg
Sodium189 mg
Potassium605 mg
Calcium464 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus481 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.3 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline171 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 173. The excerpt below is the record exactly as published.
Iced Pudding. One and one-half pints of custard made of 4 yolks, 1 pint of milk, 4 tablespoons of sugar, flavor with vanilla, 8 ounces of fruit of any kind preferred, % pint of whipped cream, freeze the custard to a mush, then mix in fruit and cream. A gill of Maraschino im- proves i
Cook this with the app: pantry check, scaling, and the assistant.