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
No method was recorded for this recipe.
Nutrition per serving
5239Calories
59 gProtein
633 gCarbs
285 gFat
Full nutrition (33 nutrients)
Calories5239 kcal
Protein59 g
Carbohydrates633 g
Fiber37 g
Sugars557 g
Total Fat285 g
Saturated Fat104 g
Monounsaturated Fat106 g
Polyunsaturated Fat26 g
Cholesterol482 mg
Sodium117 mg
Potassium2209 mg
Calcium1084 mg
Iron10 mg
Magnesium630 mg
Phosphorus1420 mg
Zinc8.6 mg
Copper2.7 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)8.9 mg
Folate0 mcg
Choline17 mg
Caffeine0 mg
Water512 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.