May's Favorite Pudding
From Council cook book, 1908
Serve with a sauce made from boiling milk, yolks of two eggs, corn starch, and sugar.
Presented as published in 1908. 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
982Calories
20 gProtein
202 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories982 kcal
Protein20 g
Carbohydrates202 g
Fiber5.5 g
Sugars102 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol372 mg
Sodium1217 mg
Potassium271 mg
Calcium366 mg
Iron34 mg
Magnesium41 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8 mg
Folate176 mcg
Choline307 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.
May's Favorite Pudding. To one pint of boiling water add the juice of one lemon and one-half cup sugar; while still boiling, stir in three tablespoons instantaneous tapioca. Continue boiling one minute, till the grains are clear. Have ready the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.