vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Peach Coconut Pudding
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
660Calories
4 gProtein
82 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein3.8 g
Carbohydrates82 g
Fiber10 g
Sugars6.8 g
Total Fat36 g
Saturated Fat32 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium33 mg
Potassium390 mg
Calcium20 mg
Iron3 mg
Magnesium38 mg
Phosphorus132 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate28 mcg
Choline13 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 112. The excerpt below is the record exactly as published.
PEACH COCONUT PUDDING— Mix ^ cup of cornstarch with V2 cup of cold water and add to 2 cups of hot milk, cook in double boiler 35 minutes, and add y2 cup of coconut. Line a wet mold with DEL MONTE Canned Sliced Peaches
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