Manhattan Pudding
From The Wilson cook book, 1941
Presented as published in 1941. 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
5746Calories
69 gProtein
760 gCarbs
286 gFat
Full nutrition (33 nutrients)
Calories5746 kcal
Protein69 g
Carbohydrates760 g
Fiber63 g
Sugars658 g
Total Fat286 g
Saturated Fat104 g
Monounsaturated Fat106 g
Polyunsaturated Fat26 g
Cholesterol482 mg
Sodium117 mg
Potassium4164 mg
Calcium1516 mg
Iron11 mg
Magnesium738 mg
Phosphorus1571 mg
Zinc9.4 mg
Copper3.2 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C575 mg
Vitamin A127 mcg
Vitamin E2.1 mg
Vitamin K17 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate324 mcg
Choline108 mg
Caffeine0 mg
Water1450 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 31. The excerpt below is the record exactly as published.
Manhattan Pudding 6 oranges 2 cups sugar 1 pint Maraschino cherries % |b. almonds 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.