Manhattan Pudding

Name: Manhattan Pudding
Ingredients: 1½ cups orange juice; 1½ cups chopped almonds; ¼ cup lemon juice; 1½ cups powdered sugar; 1 teaspoon Sauer's vanilla; 1 pint of heavy cream, whipped

From Anson County cook book, 1928

— Mrs. R. E. Little, Jr.

Presented as published in 1928. 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

3688Calories

53 gProtein

299 gCarbs

264 gFat

Full nutrition (34 nutrients)

Calories3688 kcal

Protein53 g

Carbohydrates299 g

Fiber24 g

Sugars235 g

Total Fat264 g

Saturated Fat103 g

Monounsaturated Fat95 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol482 mg

Sodium104 mg

Potassium2609 mg

Calcium843 mg

Iron7.5 mg

Magnesium588 mg

Phosphorus1264 mg

Zinc7.2 mg

Copper2.1 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C137 mg

Vitamin A0 mcg

Vitamin E49 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)7.4 mg

Folate204 mcg

Choline103 mg

Caffeine0 mg

Water667 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 40. The excerpt below is the record exactly as published.

MANHATTAN PUDDING IV2 cups orange juice IY2 cups chopped almonds XA cup lemon juice IV2 cups powdered sugar 1 teaspoon Sauer's vanilla 1 pint of heavy cream, whipped

Cook this with the app: pantry check, scaling, and the assistant.