Paradise Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
3163Calories
61 gProtein
313 gCarbs
199 gFat
Full nutrition (34 nutrients)
Calories3163 kcal
Protein61 g
Carbohydrates313 g
Fiber35 g
Sugars188 g
Total Fat199 g
Saturated Fat57 g
Monounsaturated Fat89 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol241 mg
Sodium1220 mg
Potassium2073 mg
Calcium1075 mg
Iron40 mg
Magnesium659 mg
Phosphorus1295 mg
Zinc8.1 mg
Copper2.4 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E58 mg
Vitamin K5.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.2 mg
Niacin (B3)16 mg
Folate228 mcg
Choline133 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 33. The excerpt below is the record exactly as published.
ARADISE PUDDING y± lb. blanched almonds 12 marshmallows — cut in 4 pieces 12 candied cherries V2 dozen Macaroons 1 package lemon jello 1 pint boiling water 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.