Jessie's Pudding

Name: Jessie's Pudding
Ingredients: Boil a quart of milk; three sifted tablespoonfuls flour; the yolks of four eggs; half cup sugar; four tablespoonfuls sugar

From The Elm City cook book, 1896

Presented as published in 1896. 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

1471Calories

45 gProtein

216 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1471 kcal

Protein45 g

Carbohydrates216 g

Fiber0 g

Sugars198 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol851 mg

Sodium405 mg

Potassium1571 mg

Calcium1293 mg

Iron3.3 mg

Magnesium126 mg

Phosphorus1275 mg

Zinc5.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A571 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2.6 mg

Folate137 mcg

Choline731 mg

Caffeine0 mg

Water897 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 19. The excerpt below is the record exactly as published.

JESSIE’S PUDDING. Boil a quart of milk, thicken with three sifted tablespoonfuls flour. Beat the yolks of four eggs with half cup sugar, add to the boiling milk. Flavor with vanilla. Pour into a pudding dish, and set in the oven to bake for a few minutes. Beat the whites of egos until stiff with four tablespoonfuls sugar

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