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Ohio Pudding

Name: Ohio Pudding
Yield: 10 servings
Ingredients: Two quarts of milk; six eggs; two tablespoons corn starch; one cup sugar; a pinch of salt; one tablespoon vanilla; one quart whipped cream; one pint each of preserved or candied cherries; one pint each of preserved or candied pineapple; one pint each of preserved or candied strawberries

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

Presented as published in 1907. 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

527Calories

14 gProtein

52 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein14 g

Carbohydrates52 g

Fiber0.6 g

Sugars44 g

Total Fat30 g

Saturated Fat17 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol206 mg

Sodium125 mg

Potassium595 mg

Calcium365 mg

Iron0.8 mg

Magnesium48 mg

Phosphorus354 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D2.8 mcg

Vitamin C48 mg

Vitamin A288 mcg

Vitamin E1 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate25 mcg

Choline141 mg

Caffeine0 mg

Water332 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 107. The excerpt below is the record exactly as published.

OHIO PUDDING. Miss Emma C. Snyder. Custard: Two> quarts of milk, six eggs, two table- spoons corn starch, one cup sugar, a pinch of salt, one tablespoon vanilla ; add to this one quart whipped cream, one pint each of preserved or candied cherries, p

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