Kentucky Pudding

Name: Kentucky Pudding
Ingredients: 38 eggs; 1 tbs. corn starch; 2 cups sugar; 1 pt. milk; Butter size of an egg; 1% tsp. lemon extract; Pinch of salt

From Carolina cookery from Quaker kitchens, 1924

—Miss Cora E. White.

Presented as published in 1924. 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

2576Calories

19 gProtein

512 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories2576 kcal

Protein19 g

Carbohydrates512 g

Fiber0.9 g

Sugars421 g

Total Fat108 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol822 mg

Sodium251 mg

Potassium462 mg

Calcium122 mg

Iron3.5 mg

Magnesium42 mg

Phosphorus340 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.8 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

KENTUCKY PUDDING 38 eggs 1 tbs. corn starch 2 cups sugar 1 pt. milk Butter size of an egg 1% tsp. lemon extract Pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.