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Jerusalem Pudding
From The Henderson cook book, 1914
Serves 6
A few almonds added just before serving adds a great deal to the pudding.
Presented as published in 1914. 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
427Calories
4 gProtein
42 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein4.3 g
Carbohydrates42 g
Fiber3 g
Sugars35 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium21 mg
Potassium325 mg
Calcium64 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.8 mcg
Choline3.2 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
JERUSALEM PUDDING. One-half box of gelatine, ^ cup powdered sugar, 1 pint of cream y± pound dates, 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.