Little Cream Puddings
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1991Calories
32 gProtein
127 gCarbs
154 gFat
Full nutrition (34 nutrients)
Calories1991 kcal
Protein32 g
Carbohydrates127 g
Fiber0 g
Sugars126 g
Total Fat154 g
Saturated Fat72 g
Monounsaturated Fat32 g
Polyunsaturated Fat5.5 g
Omega-30.4 g
Cholesterol415 mg
Sodium507 mg
Potassium961 mg
Calcium641 mg
Iron0.4 mg
Magnesium64 mg
Phosphorus647 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C5.6 mg
Vitamin A843 mcg
Vitamin E4.7 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline122 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 34. The excerpt below is the record exactly as published.
LITTLE CREAM PUDDINGS 4 egg yolks Powdered macaroons or 54 cup granulated sugar Grated cheese or Y2 teaspoon vanilla Nutmeg or grated lemon 3 cups light cream
Cook this with the app: pantry check, scaling, and the assistant.