vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kiss Pudding
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
569Calories
13 gProtein
97 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein13 g
Carbohydrates97 g
Fiber0.1 g
Sugars83 g
Total Fat15 g
Saturated Fat7.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol223 mg
Sodium134 mg
Potassium508 mg
Calcium423 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus397 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline197 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 464. The excerpt below is the record exactly as published.
KISS PUDDING. Scald one quart of milk and dissolve six tablespoonfuls of corn starch in cold milk ; add the yolks of three eggs, and stir into the scalding milk ; put the whole into a dish and let it stand and cool. Take the whites of the eggs, beat with one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.