Mother's Charlotte Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
599Calories
32 gProtein
46 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein32 g
Carbohydrates46 g
Fiber0 g
Sugars48 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1470 mg
Calcium1199 mg
Iron0 mg
Magnesium117 mg
Phosphorus985 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 31. The excerpt below is the record exactly as published.
Mother's Charlotte Pudding. Supper— Cold Roast Beef. Thin Bread and Butter. Jam. Cake. Tea. Mother's Charlotte Pudding.— Line a puddinij dish with lady fingers split in two, fasten them with white of egg and let stand %, of an hour. Now take K box of Cooper's gelatine, dissolve in x quart of milk, let stand J^ hour." then put on stove and stir, as soon as dissolved remove from stove and flavor with vanilla, sweeten to taste. Pour into dish and set on ice. |When readv to serve, pile whipped cream
Cook this with the app: pantry check, scaling, and the assistant.