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Mariposa Pudding
From The Times cook book, no. 2, 1905
Serves 2
If made in hot weather, it should be on ice.
Presented as published in 1905. 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
820Calories
15 gProtein
172 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein15 g
Carbohydrates172 g
Fiber2.3 g
Sugars166 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.6 mg
Sodium26 mg
Potassium186 mg
Calcium27 mg
Iron2.8 mg
Magnesium51 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline2.4 mg
Caffeine14 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 110. The excerpt below is the record exactly as published.
MARIPOSA PUDDING. (Original.) Miss Gertrude Coberly, Tustin, Cal.— Soak one-half box Knox's gelatine in a cup of cold water a few minutes. Add the juice of a lemon and one and one-half cups sugar. Stir until dissolved, strain, and allow to cool and partially stiffen. Then beat the whites of three eggs stiff, and add the gelatine, a spoonful at a time, beating constantly from thirty min- utes to an hour. If made in hot weather it should be on ice. When sufficiently beaten, put half of it in another platter, into which thoroughly beat one-half cup chocolate
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