vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Oswego Pudding
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
481Calories
29 gProtein
34 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein29 g
Carbohydrates34 g
Fiber0.1 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium869 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus692 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 83. The excerpt below is the record exactly as published.
OSWEGO PUDDING. Kingford's Starch Company. One quart of milk, three tablespoons of corn starch, /our eggs ; beat the yolks and mix them with a little of che milk and flour; sweeten and flavor with vanilla. Scald the milk and add the other ingredients, boil three minutes, pour into a dish and set away to cool. Beat the whites with four teaspoons of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole. BAKED PUDDING. Mrs. E. C. Chapin. Three tablespoons of corn starch to one quart of milk. Prepare and cook the same as for blanc mange. After it is cool, stir up with it thoroughly two or three eggs, well beaten, and bake half an hour. COEN STARCH LEMON PUDDING. Glen Cove Starch Company. Grate the rind of two lemons, add the juice and rind 206 THE HOME COOK BOOK. to six ounces of sugar and three ounces of the improved corn starch. Stir this well into some cold water, sufficient to make it smooth. Place three pints of milk on the fire ; when boiling add the above, stirring all the time until it thickens. Remove it from the fire and add one ounce of butter and four eggs
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