Kiss Pudding
From The Raleigh cook book, 1907
Top with meringue made from egg whites and sugar.
Presented as published in 1907. 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
1179Calories
60 gProtein
121 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein60 g
Carbohydrates121 g
Fiber0 g
Sugars98 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium656 mg
Potassium1782 mg
Calcium1317 mg
Iron5.3 mg
Magnesium149 mg
Phosphorus1414 mg
Zinc6.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B127 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)3.3 mg
Folate144 mcg
Choline762 mg
Caffeine0 mg
Water1014 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.
Kiss Pudding.—1 quart milk; 4 heaping tablespoons sugar; 4 heaping tablespoons cornstarch or flour; 4 eggs, yolks
Cook this with the app: pantry check, scaling, and the assistant.