vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Manhattan Pudding
From Boston Cooking-School cook book, 1896
Serves 2
General Directions for Freezing, pp. 577, 578.
Presented as published in 1896. 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
564Calories
4 gProtein
42 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein4 g
Carbohydrates42 g
Fiber0.1 g
Sugars32 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium486 mg
Calcium91 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus104 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate60 mcg
Choline1.6 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 246. The excerpt below is the record exactly as published.
MANHATTAN PUDDING 11% cups orange juice ¥ pint whipping cream Y4 cup lemon juice 4 cup powdered sugar Sugar \4 tablespoon vanilla 24 cup chopped walnut meats or powdered macaroons
Cook this with the app: pantry check, scaling, and the assistant.