vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kiss Pudding
From The new home cook book, 1896
Serves 2
Save a little frosting to moisten the top; add grated coconut for appearance.
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
532Calories
16 gProtein
84 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein16 g
Carbohydrates84 g
Fiber0.1 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium732 mg
Calcium600 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 83. The excerpt below is the record exactly as published.
KISS PUDDING. Mrs. F. B. Cole. One quart milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.