vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Iced Strawberry Pudding
From The household cook book, 1902
Serves 4
Other fruit juices can be used instead of strawberry if desired.
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
695Calories
12 gProtein
116 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein12 g
Carbohydrates116 g
Fiber0 g
Sugars115 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium20 mg
Calcium4.6 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1.2 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 327. The excerpt below is the record exactly as published.
ICED STRAWBERRY PUDDING.— Boil 2 heaping cups of sugar and 2 cups water together for 30 minutes, watching carefully that it does not get too thick. Beat the yolks of 6 eggs very light, and add to the boiling syrup; stir a moment over the fire, then turn into a large bowl, and beat continually until cold and thick like a sponge=cake batter; then add 1 pint of strawberry juice
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