Neapolitan Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
499Calories
2 gProtein
126 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein1.9 g
Carbohydrates126 g
Fiber0.3 g
Sugars118 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium463 mg
Calcium34 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate72 mcg
Choline5.1 mg
Caffeine0 mg
Water504 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 77. The excerpt below is the record exactly as published.
Neapolitan Pudding Soak | box gelatine in 1 c. cold water, dissolve in 1 pt. boiling water, add \ c. sugar, the juice of 1 lemon and 1 orange, and strain into 1 pt. preserved strawberries
Cook this with the app: pantry check, scaling, and the assistant.