Pink Pudding

Name: Pink Pudding
Ingredients: One cupful of fruit juice; one and a quarter ounces of gelatine; the whites of two eggs

From Southern Recipes, 1913

Serve with whipped cream or custard.

Presented as published in 1913. 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

328Calories

43 gProtein

17 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories328 kcal

Protein43 g

Carbohydrates17 g

Fiber0 g

Sugars13 g

Total Fat9.5 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium300 mg

Potassium220 mg

Calcium83 mg

Iron2.1 mg

Magnesium22 mg

Phosphorus212 mg

Zinc1.3 mg

Copper0.9 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C62 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate58 mcg

Choline308 mg

Caffeine0 mg

Water310 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 11. The excerpt below is the record exactly as published.

PINK PUDDING One cupful of fruit juice, one and a quarter ounces of gelatine, the whites of two eggs

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