Paradise Pudding

Name: Paradise Pudding
Ingredients: Pare, core and grate three apples; Separate three eggs; add to the yolks four tablespoonfuls of sugar; add a half cup of cold boiled rice; add a half cup of milk; a teaspoonful of lemon juice; a grating of nutmeg

From Left overs, 1898

This pudding may be served warm or cold.

Presented as published in 1898. 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

742Calories

24 gProtein

126 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories742 kcal

Protein24 g

Carbohydrates126 g

Fiber7 g

Sugars111 g

Total Fat19 g

Saturated Fat7.1 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol573 mg

Sodium260 mg

Potassium882 mg

Calcium262 mg

Iron3 mg

Magnesium55 mg

Phosphorus480 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.2 mcg

Vitamin C24 mg

Vitamin A290 mcg

Vitamin E1.9 mg

Vitamin K3.7 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.7 mg

Folate72 mcg

Choline481 mg

Caffeine0 mg

Water695 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.

Paradise Pudding Pare, core and grate three apples. Separate three eggs ; add to the yolks four tablespoonfuls of sugar ; beat until light ; add a grating of nutmeg and a teaspoonful of lemon juice ; stir in a half cup of cold boiled rice ; mix with this quickly the apples, and beat well ; add a half cup of milk

Cook this with the app: pantry check, scaling, and the assistant.