vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jerusalem Pudding
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
910Calories
10 gProtein
97 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories910 kcal
Protein9.6 g
Carbohydrates97 g
Fiber6.1 g
Sugars76 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium44 mg
Potassium806 mg
Calcium138 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus160 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate48 mcg
Choline6.7 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 69. The excerpt below is the record exactly as published.
Jerusalem Pudding. Chop fine 14 lb. dates, cover with oi-angv jiiuv. whip I pt. cream, cover i/^ box of gelatine with 1/. cup cold water: soak VL- hour. Have ready 4 tal)lespoons of rice cooked until tende'r. Put cream on ice in a ])an : sprinkle over the rice 1/2 cup pow- dered sugar. 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.