vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kiss Pudding
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
558Calories
5 gProtein
116 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein5.4 g
Carbohydrates116 g
Fiber0.1 g
Sugars101 g
Total Fat9.3 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium19 mg
Potassium40 mg
Calcium45 mg
Iron1.1 mg
Magnesium2.5 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 150. The excerpt below is the record exactly as published.
Kiss Pudding Boil one quart of sweet milk and water, mixed ; beat the yolks of four eggs light, with a cupful of sugar. Stir in four tablespoonfuls of com starch and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.